Skip to Main content Skip to Navigation
New interface
Journal articles

Main properties of steviol glycosides and their potential in the food industry: a review

Cesar Gonzalez 1 Maria Tapia 2 Elevina Pérez 2 Dominique Pallet 3, 4 Manuel Dornier 3 
1 UCLA - Universidad Centroccidental Lisandro Alvarado [Venezuela]
2 UCV - Universidad Central de Venezuela
3 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
4 Cirad-PERSYST - Département Performances des systèmes de production et de transformation tropicaux
Document type :
Journal articles
Complete list of metadata
https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025773
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:45:28 PM
Last modification on : Thursday, October 13, 2022 - 8:22:02 AM

Links full text

openaccess

Identifiers

Collections

CIRAD | UNIV-AVIGNON | AFRIQ | AGROPOLIS | BA | UNIV-MONTPELLIER | MONTPELLIER-SUPAGRO

Citation

Cesar Gonzalez, Maria Tapia, Elevina Pérez, Dominique Pallet, Manuel Dornier. Main properties of steviol glycosides and their potential in the food industry: a review. Fruits, 2014, 69 (2), pp.127-141. ⟨10.1051/fruits/2014003⟩. ⟨hal-02025773⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

170