Oleuropein hydrolysis products, obtained both by endogenous beta-glucosidase and almond commercial one, were investigated by classic methodologies and by (HNMR)-H-1 experiments. We found that both presence and relative amount of the different compounds in the reaction mixture are strictly related to the used enzyme.
Highlights in oleuropein aglycone structure / Guiso, Marcella; Carolina, Marra. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6419. - 19:2(2005), pp. 105-109. [10.1080/14786410410001696147]
Highlights in oleuropein aglycone structure
GUISO, Marcella;
2005
Abstract
Oleuropein hydrolysis products, obtained both by endogenous beta-glucosidase and almond commercial one, were investigated by classic methodologies and by (HNMR)-H-1 experiments. We found that both presence and relative amount of the different compounds in the reaction mixture are strictly related to the used enzyme.File allegati a questo prodotto
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