Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (<i>w</i>/<i>v</i>)...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2020-07-01
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| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/9/8/1026 |
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