| http://www.w3.org/ns/prov#value | - one,amino acids such as glycine, glutamine, asparagine, arginine or lysine; monosaccharides,disaccharides and other carbohydrates including glucose, mannose, or dextrins; chelating agents such as EDTA; sugar alcohols such as mannitol or sorbitol; salt-forming counterions such as sodium; and/or nonionic surfactants such as Tween, Pluronics or PEG.
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