Linking phenolic composition, cultivar and ripening stage to oxidative stability and shelf-life prediction of EVOO using accelerated aging and NIR-based chemometrics modeling
- DOI
- 10.1016/j.foodchem.2026.151455
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151455,
title = {Linking phenolic composition, cultivar and ripening stage to oxidative stability and shelf-life prediction of EVOO using accelerated aging and NIR-based chemometrics modeling},
author = {Taha Mehany and José M. González-Sáiz and Consuelo Pizarro},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151455},
url = {https://doi.org/10.1016/j.foodchem.2026.151455}
}RIS
TY - JOUR TI - Linking phenolic composition, cultivar and ripening stage to oxidative stability and shelf-life prediction of EVOO using accelerated aging and NIR-based chemometrics modeling AU - Taha Mehany AU - José M. González-Sáiz AU - Consuelo Pizarro PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151455 UR - https://doi.org/10.1016/j.foodchem.2026.151455 ER -
APA
Mehany, T., González-Sáiz, J. M., & Pizarro, C. (2026). Linking phenolic composition, cultivar and ripening stage to oxidative stability and shelf-life prediction of EVOO using accelerated aging and NIR-based chemometrics modeling. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151455
Source records
- crossref · retrieved 2026-11-10T20:03:44.981Z