The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

JUAN MORAL MORALMª CONCEPCIÓN MUÑOZ DÍEZJUAN MORAL MORALFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202010.1016/j.foodchem.2020.1261832-s2.0-85077986462https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31246Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceThe phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stabilityresearch article