Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures
Changes in the volatile constituents and the structural integrity of dried stevia leaves (Stevia rebaudiana Bertoni) were evaluated. A gas chromatography-mass spectrometry analysis of the compounds revealed a wide variety of various chemical compounds. Among the component compounds, 2 diterpene alco...
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| Main Authors: | , , |
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| Format: | Article |
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WFL Publisher
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30449/ http://world-food.net/changes-in-the-volatile-constituents-of-the-leaves-of-stevia-rebaudiana-bertoni-caused-by-different-drying-procedures/ |
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