Main properties of steviol glycosides and their potential in the food industry: a review - Institut Agro Montpellier Access content directly
Journal Articles Fruits Year : 2014

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hal-02025773 , version 1 (19-02-2019)

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Cesar Gonzalez, Maria Tapia, Elevina Pérez, Dominique Pallet, Manuel Dornier. Main properties of steviol glycosides and their potential in the food industry: a review. Fruits, 2014, 69 (2), pp.127-141. ⟨10.1051/fruits/2014003⟩. ⟨hal-02025773⟩
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