Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile-Reference-Cited by-同舟云学术

Possibility of sugar substitution with steviol-glycosides in elderflower liqueur production: consumer acceptance, sugar content, antioxidant activity and phenolic profile

Published:2024-07-29 Issue:9 Volume:18 Page:7916-7926
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Petrović Marija^ORCID,Tomić Nikola,Mandić Boris,Wan Mohtar Wan Abd Al Qadr Imad,Krstić Gordana,Veljović Sonja

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-024-02774-6.pdf

Reference37 articles.

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5. İ.A. Karakütük, M. Şengül, M. Zor, S. Aksoy, The effects of using different plant species and sweeteners (stevia and sucrose) in sherbet production on chemical and sensory quality of sherbet. J. Food Meas. Charact. 17, 5308–5321 (2023)