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>)...
Gardado en:
| Principais autores: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2020-07-01
|
| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/9/8/1026 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|