Cite
HARVARD Citation
Ban, Y. et al. (2015). Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats. Lipids in health and disease. 14 (1), pp. 1-8. [Online].
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Ban, Y. et al. (2015). Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats. Lipids in health and disease. 14 (1), pp. 1-8. [Online].