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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% (w/v) sucrose, usin...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466183/ https://www.ncbi.nlm.nih.gov/pubmed/32751835 http://dx.doi.org/10.3390/foods9081026 |