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Composition of antioxidants and amino acids in stevia leaf infusions

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Composition of antioxidants and amino acids in stevia leaf infusions

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Periche Santamaría, A.; Koutsidis, G.; Escriche Roberto, MI. (2014). Composition of antioxidants and amino acids in stevia leaf infusions. Plant Foods for Human Nutrition. 69(1):1-7. doi:10.1007/s11130-013-0398-1

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/61403

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Title: Composition of antioxidants and amino acids in stevia leaf infusions
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Stevia, a non-caloric natural sweetener with beneficial properties and considerable antioxidants and amino acids, is increasingly consumed as an infusion. This work evaluates the influence of the conditions (temperature: ...[+]
Subjects: Antioxidant activity , Total phenols , Flavonoids , Amino acids , Stevia
Copyrigths: Reserva de todos los derechos
Source:
Plant Foods for Human Nutrition. (issn: 0921-9668 ) (eissn: 1573-9104 )
DOI: 10.1007/s11130-013-0398-1
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11130-013-0398-1
Description: “The final publication is available at Springer via http://dx.doi.org/10.1007/s11130-013-0398-1."
Thanks:
The authors thank the Research and Development Support Program, "Ayuda a Estancias de personal docente e investigador de la UPV en Centros de Investigacion de Prestigio (PAID-00-12)" of the Universidad Politecnica de ...[+]
Type: Artículo

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