Identification, quantification, and sensory characterization of steviol glycosides from differently processed stevia rebaudiana commercial extracts

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dc.contributor.authorEspinoza, M.
dc.contributor.authorVincken, J.
dc.contributor.authorSanders, M.
dc.contributor.authorCastro, C.
dc.contributor.authorStieger, M.
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2020-10-02T00:43:42Z
dc.date.available2020-10-02T00:43:42Z
dc.date.issued2014
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1021/jf502878k
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttps://doi.org/10.1021/jf502878k
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46533
dc.issue.numeroNo. 49
dc.language.isoen
dc.pagina.final11804
dc.pagina.inicio11797
dc.revistaJournal of Agricultural and Food Chemistryes_ES
dc.rightsacceso restringido
dc.titleIdentification, quantification, and sensory characterization of steviol glycosides from differently processed stevia rebaudiana commercial extractses_ES
dc.typeartículo
dc.volumenVol. 62
sipa.codpersvinculados99630
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