About: http://webisa.webdatacommons.org/424372035

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	Scientists believe that acylation provides anthocyanins an added measure of stability that helps prevent them from breaking down during cooking and other food processing.
http://www.w3.org/ns/prov#wasQuotedFrom	aicr.org