文章基本信息

标题：Stevia rebaudiana Bertoni - chemical composition and functional properties
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作者：Katarzyna Marcinek ; Zbigniew Krejpcio
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2015
卷号：14
期号：2
页码：145-152
DOI：10.17306/J.AFS.16
出版社：Agricultural University of Poznan Press
摘要：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.
其他关键词：Stevia, Stevia rebaudiana, chemical composition