Nutrition Research
Volume 28, Issue 6 , Pages 351-357, June 2008

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage☆

Western Regional Research Center, USDA-ARS, Albany, CA 94710, USA

Received 2 October 2007; received in revised form 25 February 2008; accepted 11 March 2008.

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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(08)00064-X

doi:10.1016/j.nutres.2008.03.007

Nutrition Research
Volume 28, Issue 6 , Pages 351-357, June 2008

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