{"@context":{"ns0":"http://data.loterre.fr/ark:/67375/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","skos":"http://www.w3.org/2004/02/skos/core#","owl":"http://www.w3.org/2002/07/owl#","obo_purl":"http://purl.obolibrary.org/obo/","uneskos":"http://purl.org/umu/uneskos#","ns1":"http://www.inist.fr/Ontology#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:Q1W-BNQ461MZ-R","@type":["skos:Concept","owl:NamedIndividual"],"skos:prefLabel":[{"@language":"en","@value":"vanillic acid"},{"@language":"fr","@value":"acide vanillique"}],"skos:exactMatch":{"@id":"obo_purl:CHEBI_30816"},"uneskos:memberOf":[{"@id":"ns0:Q1W-ALI"},{"@id":"ns0:Q1W-BCM"},{"@id":"ns0:Q1W-CBIO_Divers"}],"ns1:domain":[{"@language":"fr","@value":"Agroalimentaire / Sciences des aliments"},{"@language":"en","@value":"Food industry / Food science"},{"@language":"en","@value":"Biochemistry / Biophysics"},{"@language":"fr","@value":"Biochimie / Biophysique"}],"ns1:semCategory":[{"@language":"en","@value":"Biological compound"},{"@language":"fr","@value":"Composé biologique"}],"metadata_def:mappingLoom":"vanillicacid","metadata_def:mappingSameURI":{"@id":"ns0:Q1W-BNQ461MZ-R"},"skos:inScheme":{"@id":"ns0:Q1W"}},{"@id":"ns0:Q1W-ALI","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}},{"@id":"ns0:Q1W-BCM","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}},{"@id":"ns0:Q1W-CBIO_Divers","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}}]}
{"@context":{"ns0":"http://data.loterre.fr/ark:/67375/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","skos":"http://www.w3.org/2004/02/skos/core#","owl":"http://www.w3.org/2002/07/owl#","obo_purl":"http://purl.obolibrary.org/obo/","uneskos":"http://purl.org/umu/uneskos#","ns1":"http://www.inist.fr/Ontology#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:Q1W-BNQ461MZ-R","@type":["skos:Concept","owl:NamedIndividual"],"skos:prefLabel":[{"@language":"en","@value":"vanillic acid"},{"@language":"fr","@value":"acide vanillique"}],"skos:exactMatch":{"@id":"obo_purl:CHEBI_30816"},"uneskos:memberOf":[{"@id":"ns0:Q1W-ALI"},{"@id":"ns0:Q1W-BCM"},{"@id":"ns0:Q1W-CBIO_Divers"}],"ns1:domain":[{"@language":"fr","@value":"Agroalimentaire / Sciences des aliments"},{"@language":"en","@value":"Food industry / Food science"},{"@language":"en","@value":"Biochemistry / Biophysics"},{"@language":"fr","@value":"Biochimie / Biophysique"}],"ns1:semCategory":[{"@language":"en","@value":"Biological compound"},{"@language":"fr","@value":"Composé biologique"}],"metadata_def:mappingLoom":"vanillicacid","metadata_def:mappingSameURI":{"@id":"ns0:Q1W-BNQ461MZ-R"},"skos:inScheme":{"@id":"ns0:Q1W"}},{"@id":"ns0:Q1W-ALI","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}},{"@id":"ns0:Q1W-BCM","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}},{"@id":"ns0:Q1W-CBIO_Divers","skos:member":{"@id":"ns0:Q1W-BNQ461MZ-R"}}]}