Nutrition Research
Volume 27, Issue 12 , Pages 750-755 , December 2007

Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower

Received 16 May 2007 ,Revised 7 September 2007 ,Accepted 12 September 2007.

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☆ The mention of firm names or trade products does not imply that they are endorsed or recommended by the US Department of Agriculture over other firms or similar products not mentioned.

PII: S0271-5317(07)00223-0

doi: 10.1016/j.nutres.2007.09.011

Nutrition Research
Volume 27, Issue 12 , Pages 750-755 , December 2007

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