Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity.
Almudena García-RuizNieves BaenasAna M Benítez-GonzálezCarla M StincoAntonio J Meléndez-MartínezDiego A MorenoJenny RualesPublished in: Journal of the science of food and agriculture (2017)
Therefore, blanched guayusa has potential for product development as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.