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Advances in nanotechnological strategies for preserving and authenticating bioactive compounds in extra virgin olive oil : nano-enabled stabilization, sensing, and circular valorization

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dc.contributor.authorVega-Baudrit , José-Roberto
dc.contributor.authorCorrales, Yendry
dc.contributor.authorJaimes Merazzo, Karla Marina
dc.contributor.authorChinchilla Orrego, Javier Stuardo
dc.contributor.authorLopretti, Mary
dc.date.accessioned2026-07-21T16:28:37Z
dc.date.available2026-07-21T16:28:37Z
dc.date.issued2026
dc.identifier.doihttps://doi.org/10.3390/foods15081278
dc.identifier.urihttps://hdl.handle.net/20.500.12337/11797
dc.language.isoen_US
dc.publisherMDPI
dc.relationhttps://doi.org/10.3390/foods15081278
dc.rightsacceso abierto
dc.sourceFoods 2026, vol.15(8), p.1278
dc.subjectRESIDUOS ORGÁNICOS
dc.subjectACEITE DE OLIVA
dc.subjectNANOTECNOLOGÍA
dc.titleAdvances in nanotechnological strategies for preserving and authenticating bioactive compounds in extra virgin olive oil : nano-enabled stabilization, sensing, and circular valorization
dc.typeartículo de investigación

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