{"@context":{"ns0":"https://lod.nal.usda.gov/nalt/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","ns1":"https://lod.nal.usda.gov/naltv#","skos":"http://www.w3.org/2004/02/skos/core#","ns2":"http://id.loc.gov/authorities/subjects/","ns3":"https://lod.nal.usda.gov/","dct":"http://purl.org/dc/terms/"},"@graph":[{"@id":"ns0:203629","@type":["owl:NamedIndividual","ns1:Topic","skos:Concept"],"skos:prefLabel":[{"@value":"red yeast rice","@language":"en"},{"@value":"arroz de levadura roja","@language":"es"}],"skos:broader":{"@id":"ns0:33352"},"skos:exactMatch":{"@id":"ns2:sh99005209"},"skos:altLabel":[{"@value":"red mold rice","@language":"en"},{"@value":"Monascus-fermented rice","@language":"en"}],"skos:inScheme":{"@id":"ns3:nalt"},"dct:modified":{"@value":"2018-03-08","@type":"http://www.w3.org/2001/XMLSchema#date"},"dct:created":{"@value":"2013-08-19","@type":"http://www.w3.org/2001/XMLSchema#date"},"skos:related":[{"@id":"ns0:10250"},{"@id":"ns0:10248"},{"@id":"ns0:51857"},{"@id":"ns0:53309"},{"@id":"ns0:25590"},{"@id":"ns0:6122"},{"@id":"ns0:198411"}]},{"@id":"ns0:33352","skos:narrower":{"@id":"ns0:203629"}},{"@id":"ns0:10250","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:10248","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:51857","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:53309","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:25590","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:6122","skos:related":{"@id":"ns0:203629"}},{"@id":"ns0:198411","skos:related":{"@id":"ns0:203629"}}]}