The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

Food Research International

Volumn 45, Issue 1, 2012, Pages 191-196

  Romero Segura, Carmen ^a   García Rodríguez, Rosa ^a   Sánchez Ortiz, Araceli ^a   Sanz, Carlos ^a   Pérez, Ana G ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Glucosidase; Olive fruit; Phenolic glycosides; Processing; Virgin olive oil

Indexed keywords

EXPERIMENTAL DATA; GLUCOSIDASE; GLUCOSIDASE ACTIVITY; LIMITING FACTORS; OLEUROPEIN; OLIVE CULTIVARS; PHENOLIC COMPOSITION; PHENOLIC CONTENT; PRODUCT SPECIFICITY; TOTAL PHENOLIC CONTENT; VIRGIN OLIVE OIL;

FRUITS; GLYCOSIDES; PLANTS (BOTANY); PROCESSING; SUGARS; VEGETABLE OILS;

PHENOLS;

EID: 81255213867     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.024     Document Type: Article

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