Stevia Rebaudiana bertoni - chemical composition and functional properties

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 2, 2015, Pages 145-152

  Marcinek, Katarzyna ^a   Krejpcio, Zbigniew ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Chemical composition; Stevia; Stevia rebaudiana

Indexed keywords

CHEMICAL COMPOSITIONS; FUNCTIONAL PROPERTIES; PROCESSABILITY; RESEARCH CENTER; SOUTH AMERICA; STEVIA REBAUDIANA; STEVIA REBAUDIANA BERTONI; STEVIUM;

SUGAR SUBSTITUTES;

STEVIA REBAUDIANA; SYMPLOCOS;

BIOTECHNOLOGY;

ANTIOXIDANT; DITERPENE; GLUCOSIDE; GLYCOSIDE; KAURANE DERIVATIVE; REBAUDIOSIDE A; STEVIOSIDE; SWEETENING AGENT;

ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; HUMAN; MICROWAVE RADIATION; NUTRITIONAL VALUE; PLANT LEAF; PRESERVED FOOD; STEVIA; SUNLIGHT;

ANTIOXIDANTS; DITERPENES; DITERPENES, KAURANE; FOOD HANDLING; FOOD, PRESERVED; GLUCOSIDES; GLYCOSIDES; HOT TEMPERATURE; HUMANS; MICROWAVES; NUTRITIVE VALUE; PLANT LEAVES; STEVIA; SUNLIGHT; SWEETENING AGENTS;

EID: 84930399244     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/j.afs.16     Document Type: Article

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