| 000 | 00645nam a2200109Ia 4500 | ||
|---|---|---|---|
| 008 | 230817s9999 xx 000 0 und d | ||
| 100 | _aTalwinder Kahlon et al | ||
| 245 | 0 | _aIn vitro Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation | |
| 650 | _aComputer science, information & general works | ||
| 856 | _uhttps://new.zodml.org/sites/default/files/2023-08/in_vitro_bile_acid_binding_of_mustard_greens_kale_broccoli_cabbage_and_green_bell_pepper_improves_with_sauteing_compared_with_raw_or_other_methods_of_preparation.pdf | ||
| 942 | _cEBK | ||
| 999 |
_c38861 _d38861 |
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