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

Cesar Gonzalez 1 Maria Tapia 2 Elevina Pérez Dominique Pallet 3 Manuel Dornier 4
1 Departamento de Fisica, Universidad de Oviedo, 33006 Oviedo, Spain
2 Hospital General de La Palma, Santa Cruz de La Palma
3 CIRAD - Centre de Coopération Internationale en Recherche Agronomique pour le Développement
4 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
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Journal articles
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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 : Wednesday, April 3, 2019 - 11:37:00 AM

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  • HAL Id : hal-02025773, version 1

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

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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. ⟨hal-02025773⟩

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