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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review

2024Food ChemistryJournal

10.1016/j.foodchem.2024.139622 Full text40 citations

Authors

13 authors across 4 institutions in 3 countries.

Chengxia HuangFirst author
Yang Wang
Cunshan ZhouCorresponding
Xingyu Fan
Qiaolan Sun
Jingyi Han
Chenhui Hua
Yao Li
Yunwei Niu
Clinton Emeka Okonkwo
Deyang Yao
Linglin Song
Phyllis OtuSenior author
- Accra Technical University (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Biochemical Analysis and Sensing Techniqueslevel 3 · 1.00
Advanced Chemical Sensor Technologieslevel 3 · 0.99
Olfactory and Sensory Function Studieslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2024 · Food Chemistry · 40 citations
https://openalex.org/W4396854410

Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review · Sankore