Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects

Food Chemistry - Tập 132 Số 3 - Trang 1121-1132 - 2012
Roberto Lemus‐Mondaca1,2, Antonio Vega‐Gálvez3,1, Liliana Zura‐Bravo1, Kong Ah‐Hen4
1Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile
2Department of Mechanical Engineering, Universidad de Santiago de Chile, Av. Bdo. O’Higgins 3363, Santiago, Chile
3CEAZA, Universidad de La Serena, Av. Raúl Bitrán s/n, P.O. Box 599, La Serena, Chile
4Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Julio Sarrazín s/n., Valdivia, Chile

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