β-Glucosidase Discovery and Design for the Degradation of Oleuropein
Author:
Affiliation:
1. School of Chemistry, University of Nottingham, University Park, Nottingham NG7 2RD, U.K.
Funder
University of California, Davis
California Department of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.8b02169
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3. Campestre, C.; Marsilio, V.; Lanza, B.; Iezzi, C.; Bianchi, G. Phenolic compounds and organic acids change in black oxidized table olives. IV International Symposium on Olive Growing, 2000; Vol. 586, pp 575–578.
4. Phenolic compounds change during California-style ripe olive processing
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