Fernández, G. et al. 2018. Biochemical and molecular characterization of olive β-glucosidase in seven olive varieties during the ripening process: the role of β-glucosidase in determining the phenolic content of virgin olive oil. Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria. 7 (feb. 2018).