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Purification and characterization of the olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolic

Savaş, Elif; Türkoğlu, Sümeyye Aydoğan; Onat, S.; Köçkar, Feray (Wiley-Blackwell, 2011)

The importance of plantb-glucosidases to food quality is in factderived from their ability to hydrolyze flavor recursors, liberat-ing aglycone moieties that provide desirable organoleptic properties to plant-derived foods. ...