[{"data": {"name": "Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods", "@type": "ScholarlyArticle", "genre": "book-chapter", "author": [{"name": "Akiko Matsuo", "@type": "Person"}, {"name": "Kenji Sato", "@type": "Person"}], "license": "cc-by", "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://www.intechopen.com/citation-pdf-url/28912", "encodingFormat": "application/pdf"}], "publisher": {"name": "InTech", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.5772/32294", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCDiwPRdd5MVu-CThKiSMMxLvnu-CDhn2RNfPHjGD-CRN73D7VmFiTF", "propertyID": "ISCC"}], "datePublished": "2012-02-22"}, "schema": "schema.org", "mediatype": "application/ld+json"}]