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
Item Type: | Article |
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Authors/Creators: |
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Keywords: | virgin olive oil,phenolic compounds,oleuropein,olive fruit,Olea europaea,b-glucosidate |
Dates: |
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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: | 16 Oct 2024 14:10 |
Published Version: | https://doi.org/10.3389/fpls.2017.01902 |
Status: | Published |
Refereed: | Yes |
Identification Number: | 10.3389/fpls.2017.01902 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:123820 |