About: http://webisa.webdatacommons.org/191702275

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	Principal flavour component in cinnamon, cinnamic aldehyde (added to non-sandwuich bread with raisins and other dry fruits) inhibits microbes including yeast inhibiting its action during proofing causing under-leavening and lower volume.
http://www.w3.org/ns/prov#wasQuotedFrom	wanglong.us