Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste

Published 2012 View Full Article

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Title
Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 2, Pages 524-530
Publisher
Elsevier BV
Online
2012-12-18
DOI
10.1016/j.lwt.2012.12.005

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