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Rebaudioside A
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<h2 id="references">References</h2> <ol> <li id="fn:1"><p>Izawa, Kunisuke; Amino, Yusuke; Kohmura, Masanori; Ueda, Yoichi; Kuroda, Motonaka (2010). "4.16 - Human–Environment Interactions – Taste". In Liu, Hung-Wen (Ben); Mander, Lew (eds.). Comprehensive Natural Products II. Vol. 4. Elsevier. pp. 631–671. doi:10.1016/B978-008045382-8.00108-8. ISBN 978-0-08-045382-8. Among the glycosides, stevioside is the most abundant followed by rebaudioside A. Stevioside is 140 times sweeter than sucrose, while rebaudioside is 240 times sweeter. <a href="978-0-08-045382-8" target="_blank">978-0-08-045382-8</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Goyal SK, Samsher, Goyal RK (2010). "Stevia (Stevia rebaudiana) a bio-sweetener: a review". International Journal of Food Sciences and Nutrition. 61 (1): 1–10. doi:10.3109/09637480903193049. PMID 19961353. S2CID 24564964. <a href="/wiki/International_Journal_of_Food_Sciences_and_Nutrition" target="_blank">/wiki/International_Journal_of_Food_Sciences_and_Nutrition</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Goyal SK, Samsher, Goyal RK (2010). "Stevia (Stevia rebaudiana) a bio-sweetener: a review". International Journal of Food Sciences and Nutrition. 61 (1): 1–10. doi:10.3109/09637480903193049. PMID 19961353. S2CID 24564964. <a href="/wiki/International_Journal_of_Food_Sciences_and_Nutrition" target="_blank">/wiki/International_Journal_of_Food_Sciences_and_Nutrition</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> </ol>