| Metadata ID | 8,539 |
| Contributor | Husna Zolkepli |
| Date | 2020-01-21 |
| Ref1 | https://link.springer.com/article/10.1023/B:QUAL.0000040359.40043.4f |
| Src1 | Yadav, S. K., & Sehgal, S. (2003). Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables. Plant Foods for Human Nutrition, 58(3), 1-11. Retrieved from https://link.springer.com/article/10.1023/B:QUAL.0000040359.40043.4f |
| Accuracy Flag | Amber |
| Location | Global |
| Document | 3,335.00 |
| 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 |