An Oleuropein β-Glucosidase from Olive Fruit Is Involved in Determining the Phenolic Composition of Virgin Olive Oil

Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating diff...

Descripción completa

Detalles Bibliográficos
Autores principales: Velázquez-Palmero, David, Romero-Segura, Carmen, García-Rodríguez, Rosa, Hernández, María L., Vaistij, Fabián E., Graham, Ian A., Pérez, Ana G., Martínez-Rivas, José M.
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/PMC5682033/
https://www.ncbi.nlm.nih.gov/pubmed/29163620
http://dx.doi.org/10.3389/fpls.2017.01902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682033/
https://www.ncbi.nlm.nih.gov/pubmed/29163620
http://dx.doi.org/10.3389/fpls.2017.01902

Ejemplares similares