Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties
Author:
Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Avenida Padre Garcı́a Tejero 4, 41012 Seville, Spain
Funder
Ministerio de Economía y Competitividad
European Regional Development Fund
Gobierno de España
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5027982
Reference39 articles.
1. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing
2. Olive catechol oxidase - changes during fruit development
3. Browning reactions in olives: Mechanism and polyphenols involved
4. Storage of mechanically harvested Manzanilla olives under controlled atmospheres
5. Debittering of Olives by Polyphenol Oxidation
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