{ "items" : [
    { "id" : "http://webisa.webdatacommons.org/prov/317378846"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/153074678" ] } },

    { "id" : "http://webisa.webdatacommons.org/153074678"
      "properties" : {
        "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" : [ "ther components and physicochemical properties of the food such as texture, appearance, and taste (Ubbink and Kr??ger 2006; Weiss and others 2006).Under these circumstances, a wide range of delivery systems has been developed to encapsulate bioactive compounds such as simple solutions, emulsions, and microencapsulations." ] ,
        "http://www.w3.org/ns/prov#wasQuotedFrom" : [ "wiley.com" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/48316803"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/153074678"] } } }
