Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories

MÓNICA CALDERÓN SANTIAGOFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201910.1016/j.foodchem.2019.1251362-s2.0-85068550635https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30605Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceDetermination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categoriesresearch article