Discrimination amongst olive oil categories by means of high performance-ion mobility spectrometry: A step forward on food authentication

LOURDES ARCE JIMÉNEZMARÍA JOSÉ CARDADOR DUEÑAS2026-01-292026-01-29202410.1016/j.foodcont.2023.1102082-s2.0-85177200339https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37133BiotechnologyFood ScienceDiscrimination amongst olive oil categories by means of high performance-ion mobility spectrometry: A step forward on food authenticationresearch article