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Ana G. Covarrubias-Cárdenas, José Isabel Martínez-Castillo, Nelly Medina-Torres, Teresa Ayora-Talavera, Hugo Espinosa-Andrews, N. Ulises García-Cruz and Neith Pacheco
Stevia leaves, which are commonly used as a natural sweetener in food products, have increased in importance for antioxidant delivery due to their high content of phenolic compounds. In this study, the influence of the drying process on stevia leaves, wi...
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Nelly Medina-Torres, Teresa Ayora-Talavera, Hugo Espinosa-Andrews, Angeles Sánchez-Contreras and Neith Pacheco
Vegetable sources and agro-industrial residues represent an important source of phenolic compounds that are useful in a wide range of applications, especially those with biological activities. Conventional techniques of phytochemical extraction have been...
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