About: http://webisa.webdatacommons.org/394920186

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	Because of its size, BSA can bind to free fatty acids and other lipids as well as flavour compounds [28]???a feature that is severely hampered upon denaturation.
http://www.w3.org/ns/prov#wasQuotedFrom	hindawi.com