Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202110.1016/j.lwt.2021.1114852-s2.0-85104965081https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33296Food ScienceCultivar influence on the volatile components of olive oil formed in the lipoxygenase pathwayresearch article