The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

Olive fruits and oils contain an array of compounds that contribute to their sensory and nutritional properties. Phenolic compounds in virgin oil and olive-derived products have been proven to be highly beneficial for human health, eliciting increasing attention from the food industry and consumers....

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Detalles Bibliográficos
Autores principales: Cirilli, Marco, Caruso, Giovanni, Gennai, Clizia, Urbani, Stefania, Frioni, Eleonora, Ruzzi, Maurizio, Servili, Maurizio, Gucci, Riccardo, Poerio, Elia, Muleo, Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422556/
https://www.ncbi.nlm.nih.gov/pubmed/28536589
http://dx.doi.org/10.3389/fpls.2017.00717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5422556/
https://www.ncbi.nlm.nih.gov/pubmed/28536589
http://dx.doi.org/10.3389/fpls.2017.00717

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