| Metadata ID | 8,522 |
| Contributor | Husna Zolkepli |
| Date | 2020-01-21 |
| Ref1 | https://repository.up.ac.za/bitstream/handle/2263/44004/Nyembwe_Sensory_2015.pdf;sequence=1 |
| Src1 | Nyembwe, P., Minnaar, A., Duodu, K. G., & de Kock, H. L. (2015). Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness. Food chemistry, 178, 45-51. Retrieved from https://repository.up.ac.za/bitstream/handle/2263/44004/Nyembwe_Sensory_2015.pdf;sequence=1 |
| Accuracy Flag | Amber |
| Location | Global |
| Document | 3,326.00 |
| Ref2 | NULL |
| Src2 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Ref3 | NULL |
| Src3 | NULL |
| Accuracy Flag | NULL |
| Location | NULL |
| Document | NULL |
| Image | NULL |
| Notes | NULL |