Periche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2015). Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves. Food Chemistry. 172:1-6. https://doi.org/10.1016/j.foodchem.2014.09.029
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/60317
Title: | Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves | |
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The application of different drying conditions (hot air drying at 100 degrees C and 180 degrees C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and ...[+]
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Publisher version: | http://dx.doi.org/10.1016/j.foodchem.2014.09.029 | |
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