Franco, M. N., Technological Agri-Food Institute (INTAEX), Spain

• Grasas y Aceites Vol. 65 No. 1 (2014) - Research
  Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
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• Grasas y Aceites Vol. 64 No. 4 (2013) - Research
  Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam
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• Grasas y Aceites Vol. 66 No. 1 (2015) - Research
  Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties
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