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<Table name="Metadata">
    <Row>
        <MetadataID>472</MetadataID>
        <Contributor>Nurul Jannah Abdullah</Contributor>
        <Date>2019-02-07</Date>
        <Ref1>https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_11__fr-2017-285_nurul_syafizan_2.pdf</Ref1>
        <Src1>Nurul, S.R. & Rabeta, M.S. (2018) Antioxidant activities of Barringtonia racemosa leaves. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia. Food Research 2 (2) : 194 - 200</Src1>
        <AccuracyFlag></AccuracyFlag>
        <Location></Location>
        <Document></Document>
        <Ref2></Ref2>
        <Src2></Src2>
        <Ref3></Ref3>
        <Src3></Src3>
        <Image></Image>
        <Notes>Revised record 03.9.2019</Notes>
    </Row>
</Table>