Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

MÓNICA CALDERÓN SANTIAGOFELICIANO PRIEGO CAPOTEMARÍA DOLORES LUQUE DE CASTRO2026-01-292026-01-29201510.1002/ejlt.2014004882-s2.0-84938750597https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26317BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringInfluence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening processresearch article