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Robuta

https://pubmed.ncbi.nlm.nih.gov/33387567/
Comparative In vitro metabolism of purified mogrosides derived from monk fruit extracts
Mogrosides are the primary components responsible for the sweet taste of Monk fruit which is derived from Siraitia grosvenorii (Swingle), a herbaceous plant...
comparativevitrometabolismpurifiedmogrosides