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Marcinek K., Krejpcio Z., 2015. Stevia rebaudiana Bertoni – chemical composition and functional properties. Acta Sci.Pol. Technol. Aliment. 14 (2), 145-152

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review articleIssue 14 (2) 2015 pp. 145-152

Katarzyna Marcinek, Zbigniew Krejpcio

Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poland

Stevia rebaudiana Bertoni – chemical composition and functional properties

Abstract

Sweetleaf (Stevia rebaudiana Bertoni), currently investigated by many researchers, has been known and used for more than a thousand years indigenous tribes of South America, who called it “kaa-hee” (“sweet herb”). Thanks to its chemical composition and processability sweetleaf may be an alternative for synthetic sweeteners. Nutritional and health-promoting aspects of Stevia rebaudiana are presently being studied in many research centres. The aim of this study is to present nutritional and health-promoting value of the still-little known sweetleaf.

Keywords: Stevia, Stevia rebaudiana, chemical composition
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/6_2_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.2.16

For citation:

MLA Marcinek, Katarzyna, and Zbigniew Krejpcio. "Stevia rebaudiana Bertoni – chemical composition and functional properties." Acta Sci.Pol. Technol. Aliment. 14.2 (2015): 145-152. http://dx.doi.org/10.17306/J.AFS.2015.2.16
APA Marcinek K., Krejpcio Z. (2015). Stevia rebaudiana Bertoni – chemical composition and functional properties. Acta Sci.Pol. Technol. Aliment. 14 (2), 145-152 http://dx.doi.org/10.17306/J.AFS.2015.2.16
ISO 690 MARCINEK, Katarzyna, KREJPCIO, Zbigniew. Stevia rebaudiana Bertoni – chemical composition and functional properties. Acta Sci.Pol. Technol. Aliment., 2015, 14.2: 145-152. http://dx.doi.org/10.17306/J.AFS.2015.2.16