<http://webisa.webdatacommons.org/prov/444295081>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/383003346> .
<http://webisa.webdatacommons.org/383003346>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<edgarcaycediet.com> .
<http://webisa.webdatacommons.org/383003346>	<http://www.w3.org/ns/prov#value>	"In traditionally fermented soy products such as tempeh, miso, or natto, the fermentation process helps to deactivate these enzyme inhibitors as well as neutralize phytic acid." .
<http://webisa.webdatacommons.org/383003346>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .