Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages.
José Villacís-ChiribogaAlmudena García-RuizNieves BaenasDiego A MorenoAntonio J Meléndez-MartínezCarla M StincoLourdes Jerves-AndradeFabián León-TamarizJohanna Ortiz-UlloaJenny RualesPublished in: Journal of the science of food and agriculture (2017)
Young guayusa leaves have potential applications as a functional ingredient in food and pharmaceutical industries. © 2017 Society of Chemical Industry.