Phytochemical content and antioxidant activity of different varieties of Stevia rebaudiana
Author:
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13580-022-00451-5.pdf
Reference83 articles.
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2. Ali A, Shahu R, Balyan P, Kumari S, Ghodmare R, Jobby R, Jha P (2021) Antioxidation and antiglycation properties of a natural sweetener: Stevia rebaudiana. Sugar Tech 24:1–3. https://doi.org/10.1007/s12355-021-01023-0
3. Al-Manhel AJ, Niamah AK (2015) Effect of aqueous and alcoholic plant extracts on inhibition of some types of microbes and causing spoilage of food. Pak J Food Sci 25(3):104–109. https://doi.org/10.4172/2155-9600.s5-006
4. Alvarez-Robles MJ, Lopez-Orenes A, Ferrer MA, Calderon AA (2016) Methanol elicits the accumulation of bioactive steviol glycosides and phenolics in Stevia rebaudiana shoot cultures. Ind Crops Prod 87:273–279. https://doi.org/10.1016/j.indcrop.2016.04.054
5. Aryal S, Baniya MK, Danekhu K, Kunwar P, Gurung R, Koirala N (2019) Total phenolic content, flavonoid content and antioxidant potential of wild vegetables from Western Nepal. Plants 8(4):96–108. https://doi.org/10.3390/plants8040096
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