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

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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025773
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:45:28 PM
Last modification on : Thursday, March 5, 2020 - 1:34:21 AM

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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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