Stevia is a widely used sweetener, but why do some stevia varieties taste cleaner and more sugar-like than others? Recent research conducted at the University of Toyama shows that stevia's sweetness is genetically linked to variations in specific…
Professor Kyungwho Choi's team of the School of Mechanical Engineering at Sungkyunkwan University, in collaboration with Professor Jinsoo Kim's team in the Department of Chemical Engineering at Kyung Hee University, have proposed a strategy that…
Artificial sweeteners like sucralose and stevia may pass along metabolic and genetic changes to future generations, according to a mouse study published in Frontiers in Nutrition.
