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[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods]

Mikio Sugiki1, Hiroyuki Miyakawa1, Shoichi Tahara1

  • 1Tokyo Metropolitan Institute of Public Health.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|May 11, 2018
PubMed

Keywords:
HPLCadditional glucoseenzymatic hydrolysisenzymatically modified steviafoodglucoamylaserebaudioside Asteviosideα-glucosyltransferase-treated stevia

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