<http://webisa.webdatacommons.org/prov/478548044>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/83096534> .
<http://webisa.webdatacommons.org/prov/276292357>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/83096534> .
<http://webisa.webdatacommons.org/83096534>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/83096534>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<actapol.net> .
<http://webisa.webdatacommons.org/83096534>	<http://www.w3.org/ns/prov#value>	"Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying." .