| http://www.w3.org/ns/prov#value | - Liquid preparations such as emulsions and syrups, can be produced by using additives, for example, water, saccharides such as sucrose, sorbitol, fructose; glycols such as polyethylene glycol, propylene glycol; oils such as sesame oil, olive oil, soybean oil; antiseptics such as p-hydroxybenzoate; and flavors such as strawberry flavor, peppermint.
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