date:Jan 09, 2013
According to researchers from the Instituto de la Grasa Consejo Superior de Investigaciones Cientficas (CSIC) in Seville, Spain, it is possible to take the by-products of asparagus processing and use them as functional ingredients.
According to the research, published in Food and Bioproducts Processing, previous studies of the bioactive components of asparagus have revealed that the by-products are rich in many of the phytochemicals located in the edible part of the spears. The main components