About: http://webisa.webdatacommons.org/333176437

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	Reduced FormationAntioxidants have been suggested as a plausible mechanism to inhibit acrylamide formation in foods, with antioxidants such as phenolic compounds, flavonoids, and vitamins reported to inhibit formation.
http://www.w3.org/ns/prov#wasQuotedFrom	foodnavigator.com