About: http://webisa.webdatacommons.org/183183371

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Not only may it form potentially toxic substances in the fat but the foods themselves will also undergo reactions during browning that create compounds such as advanced glycation end products and acrylamide.
http://www.w3.org/ns/prov#wasQuotedFrom	parkhurstexchange.com