Mass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oils

MARÍA DOLORES LUQUE DE CASTROFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201310.1002/ejlt.2013000592-s2.0-84883543320https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24792BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringMass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oilsresearch article