Comparison of saponification methods for characterization of the nonsaponifiable fraction of virgin olive oil

MARÍA DOLORES LUQUE DE CASTROFELICIANO PRIEGO CAPOTE2026-01-292026-01-29201310.1002/ejlt.2013001912-s2.0-84887411670https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24925BiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringComparison of saponification methods for characterization of the nonsaponifiable fraction of virgin olive oilresearch article