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Purification of beta-glucosidase from olive (Olea europaea L.) fruit tissue with specifically designed hydrophobic interaction chromatography and characterization of the purified enzyme

Fruit TissueOlea Europaea L.EngineeringBiochemistryGlycosylationBioanalysisBiochemical EngineeringBiotechnologyHydrophobic Interaction ChromatographyEnzymatic ModificationBiomolecular EngineeringProtein Purification