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Citation: A. Garcia et al., Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation, J FOOD ENG, 48(3), 2001, pp. 189-194

Authors: Melgosa, M Perez, MM Hita, E Heredia, FJ Alba, J Moyano, MJ

Citation: M. Melgosa et al., Reproducibility of the bromthymol blue standards used for color specification of virgin olive oil, J AM OIL CH, 78(3), 2001, pp. 265-270

Authors: Melgosa, M Perez, MM Hita, E Moyano, MJ Alba, J Heredia, FJ

Citation: M. Melgosa et al., Precision and accuracy in the color specification of virgin olive oils from the bromthymol blue method, J AM OIL CH, 77(10), 2000, pp. 1093-1099

Authors: Martinez, F Moyano, MJ Alba, J Ruiz, MA Hidalgo, F Heredia, FJ

Citation: F. Martinez et al., Rapid method to obtain virgin olive oil for acidity determination., GRASAS ACEI, 50(2), 1999, pp. 122-126

Authors: Moyano, MJ Melgosa, M Alba, J Hita, E Heredia, FJ

Citation: Mj. Moyano et al., Reliability of the bromthymol blue method for color in virgin olive oils, J AM OIL CH, 76(6), 1999, pp. 687-692