An oleuropein β-glucosidase from olive fruit is involved in determining the phenolic composition of virgin olive oil

Velazquez-Palmero, David, Romero-Segura, Carmen, Garcia-Rodriguez, Rosa et al. (5 more authors) (2017) An oleuropein β-glucosidase from olive fruit is involved in determining the phenolic composition of virgin olive oil. Frontiers in Plant Science. 1902. pp. 1-12. ISSN 1664-462X

Metadata

Authors/Creators:
  • Velazquez-Palmero, David
  • Romero-Segura, Carmen
  • Garcia-Rodriguez, Rosa
  • Hernandez, Maria L
  • Vaistij, Fabian Emmanuel (fabian.vaistij@york.ac.uk)
  • Graham, Ian Alexander ORCID logo https://orcid.org/0000-0003-4007-1770
  • Perez, Ana G
  • Martinez-Rivas, Jose M
Keywords: virgin olive oil, phenolic compounds, oleuropein, olive fruit, Olea europaea, b-glucosidate
Dates:
  • Accepted: 20 October 2017
  • Published: 7 November 2017
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Biology (York)
The University of York > Faculty of Sciences (York) > Biology (York) > Centre for Novel Agricultural Products (CNAP) (York)
Depositing User: Pure (York)
Date Deposited: 09 Nov 2017 14:19
Last Modified: 06 Dec 2023 12:08
Published Version: https://doi.org/10.3389/fpls.2017.01902
Status: Published
Refereed: Yes
Identification Number: https://doi.org/10.3389/fpls.2017.01902

Download

Published Version

Filename: fpls_08_01902.pdf

Description: fpls-08-01902

Licence: CC-BY 2.5

CLICK TO DOWNLOAD [img]

Export

Statistics


CORE (COnnecting REpositories)