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

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JournalFrontiers in Plant Science
DateAccepted/In press - 20 Oct 2017
DatePublished (current) - 7 Nov 2017
Issue number1902
Volume8
Number of pages13
Pages (from-to)1-12
Original languageEnglish

    Research areas

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

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