@prefix dcterms: <http://purl.org/dc/terms/> .
@prefix ns1: <http://purl.org/spar/pro/> .
@prefix ns2: <http://purl.org/vocab/frbr/core#> .
@prefix ns3: <http://prismstandard.org/namespaces/basic/2.0/> .
@prefix ns4: <http://purl.org/spar/datacite/> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

<> dcterms:license <https://creativecommons.org/publicdomain/zero/1.0/legalcode> .

<https://w3id.org/oc/meta/br/06604384446> a <http://purl.org/spar/fabio/Expression>,
        <http://purl.org/spar/fabio/JournalArticle> ;
    rdfs:label "br 06604384446" ;
    ns3:publicationDate "2023-01-16"^^xsd:date ;
    dcterms:title "Food Ingredients For The Future: In-Depth Analysis Of The Effects Of Lactic Acid Bacteria Fermentation On Spent Barley Rootlets" ;
    ns4:hasIdentifier <https://w3id.org/oc/meta/id/06605136825>,
        <https://w3id.org/oc/meta/id/06770185595> ;
    ns1:isDocumentContextFor <https://w3id.org/oc/meta/ar/066017695628>,
        <https://w3id.org/oc/meta/ar/066017695629>,
        <https://w3id.org/oc/meta/ar/066017695630>,
        <https://w3id.org/oc/meta/ar/066017695631>,
        <https://w3id.org/oc/meta/ar/066017695632>,
        <https://w3id.org/oc/meta/ar/066017695633>,
        <https://w3id.org/oc/meta/ar/066017695634>,
        <https://w3id.org/oc/meta/ar/066017695635> ;
    ns2:embodiment <https://w3id.org/oc/meta/re/06602737562> ;
    ns2:partOf <https://w3id.org/oc/meta/br/06604384560> .

