Stevia rebaudiana Bertoni, source of a high-potency natural

sweetener: A comprehensive review on the biochemical, nutritional and functional aspects

Roberto Lemus-Mondacaa, b, Antonio Vega-Glveza, c, Liliana Zura-Bravoa, Kong Ah-Hend
a

Department of Food Engineering, Universidad de La Serena, Av. Ral Bitrn s/n, P.O. Box 599, La Serena, Chile Department of Mechanical Engineering, Universidad de Santiago de Chile, Av. Bdo. OHiggins 3363, Santiago, CEAZA, Universidad de La Serena, Av. Ral Bitrn s/n, P.O. Box 599, La Serena, Chile Instituto de Ciencia y Tecnologa de los Alimentos, Universidad Austral de Chile, Julio Sarrazn s/n, Valdivia, Chile

Chile
c

Food Chemistry
Volume 132, Issue 3, 1 June 2012, Pages 11211132

Steviol Glycosides from Stevia: Biosynthesis Pathway Review and their Application in Foods and Medicine
DOI: 10.1080/10408398.2010.519447 Sudesh Kumar Yadav & Praveen Guleria pages 988-998

Critical Reviews in Food Science and Nutrition Volume 52, Issue 11, 2012