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Thermal characterization and compounds identification of commercial Stevia rebaudiana Bertoni sweeteners and thermal degradation products at high temperatures by TG–DSC, IR and LC–MS/MS

Crossref DOI link: https://doi.org/10.1007/s10973-020-10104-3

Published Online: 2020-08-01

Published Print: 2021-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Gonçalves Nunes, Wilhan Donizete https://orcid.org/0000-0002-0609-6678
Mannochio Russo, Helena https://orcid.org/0000-0002-4961-2353
da Silva Bolzani, Vanderlan https://orcid.org/0000-0001-7019-5825
Caires, Flávio Junior https://orcid.org/0000-0003-3187-2111
Funding

Funding for this research was provided by:

Conselho Nacional de Desenvolvimento Científico e Tecnológico (2014/465637-0, 142014/2018-4, 421469/2016-1)

Fundação de Amparo à Pesquisa do Estado de São Paulo (2014/50926-0, 2013/07600-3, 2016/16970-7, 2018/24378-6)
License Information

Text and Data Mining valid from 2020-08-01

Version of Record valid from 2020-08-01
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Article History

Received: 27 February 2020

Accepted: 20 July 2020

First Online: 1 August 2020

Compliance with ethical standards

:

: The authors declare that there is no conflict of interest.

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