Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles
Author:
Affiliation:
1. Institute of Food Science National Research Council ISA‐CNR Avellino Italy
2. Department of Agricultural, Environmental and Food Sciences DiAAA University of Molise Campobasso Italy
Funder
European Union
Regione Campania
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1464
Reference52 articles.
1. Stevia, Nature’s Zero-Calorie Sustainable Sweetener
2. Why do we like sweet taste: A bitter tale?
3. Reformulating foods to meet current scientific knowledge about salt, sugar and fats
4. The negative impact of sugar-sweetened beverages on children’s health: an update of the literature
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