impact:

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

According to PR-model, Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage is ranked 944,199^th in multilingual Wikipedia, in particular this website is ranked 276^th in Estonian Wikipedia.

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944,199^th place

1,091,032^nd place

1,354,505^th place

etEstonian

276^th place

3,064^th place

1,455^th place

msMalay

2,967^th place

14,469^th place

3,715^th place