<http://webisa.webdatacommons.org/prov/313596905>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/36361315> .
<http://webisa.webdatacommons.org/prov/241580929>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/36361315> .
<http://webisa.webdatacommons.org/prov/239393430>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/36361315> .
<http://webisa.webdatacommons.org/36361315>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/36361315>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<google.com> .
<http://webisa.webdatacommons.org/36361315>	<http://www.w3.org/ns/prov#value>	"At some point in the process an antioxidizing agent such as naturally occurring anti-oxidants including citric acid or vitamin E, or BHT, BHA or TBHQ or mixtures thereof, can be added to prevent rancidity." .