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

David Velazquez-Palmero, Carmen Romero-Segura, Rosa Garcia-Rodriguez, Maria L Hernandez, Fabian Emmanuel Vaistij, Ian Alexander Graham, Ana G Perez, Jose M Martinez-Rivas

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Article number1902
Pages (from-to)1-12
Number of pages13
JournalFrontiers in Plant Science
Issue number1902
Publication statusPublished - 7 Nov 2017


  • virgin olive oil
  • phenolic compounds
  • oleuropein
  • olive fruit
  • Olea europaea
  • b-glucosidate

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