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Article10.1016/j.foodchem.2015.06.083

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products

Charikleia Chranioti,Sofia Chanioti,Constantina Tzia-2015-06-30-Food Chemistry
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Keywords

Stevia rebaudianaSteviolRebaudioside AAftertasteSteviosideSteviaGlycosideChemistry

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