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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
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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 : Wednesday, March 23, 2022 - 12:08:18 PM

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

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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, EDP Sciences/CIRAD, 2014, 69 (2), pp.127-141. ⟨10.1051/fruits/2014003⟩. ⟨hal-02025773⟩

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