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

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Frans Maathuis (Editorial board member)
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Research output: Contribution to journal › Article › peer-review

Full text download(s)

fpls-08-01902
1.67 MB, PDF document

Published copy (DOI)

10.3389/fpls.2017.01902

Author(s)

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

Department/unit(s)

Publication details

Journal	Frontiers in Plant Science
Date	Accepted/In press - 20 Oct 2017
Date	Published (current) - 7 Nov 2017
Issue number	1902
Volume	8
Number of pages	13
Pages (from-to)	1-12
Original language	English

Research areas

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

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From the same journal

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

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Published copy (DOI)

Author(s)

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Publication details

Research areas

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