@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .

agrovoc:xDef_206e7e9c
  rdf:value "Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness."@en ;
  dc:created "2021-03-09T15:53:35"^^xsd:dateTime ;
  dc:source <https://en.wikipedia.org/wiki/Sourdough> .

agrovoc:xl_fr_479bed9d
  a skosxl:Label ;
  dc:created "2021-03-09T15:51:58"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "34039"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "levain panaire"@fr .

agrovoc:xl_pt_1299513087251
  a skosxl:Label ;
  dc:created "1998-08-04T00:00:00Z"^^xsd:dateTime ;
  dc:modified "2021-06-16T21:24:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "34039"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "fermento"@pt .

agrovoc:xl_es_1299513087078
  a skosxl:Label ;
  dc:created "1994-01-20T00:00:00Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "34039"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Masa agria"@es .

agrovoc:xl_en_1299513087059
  a skosxl:Label ;
  dc:created "1994-01-20T00:00:00Z"^^xsd:dateTime ;
  dc:modified "2021-06-01T12:15:25"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "34039"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "sourdough"@en .

<http://agrotermos.dados.embrapa.br/agrotermos>
  a owl:owOntology, skos:ConceptScheme ;
  skos:prefLabel "Agrotermos"@es, "Agrotermos"@en, "Agrotermos"@pt-BR .

skos:prefLabel rdfs:comment "A resource has no more than one value of skos:prefLabel per language tag."@en .
agrovoc:c_34039
  a skos:Concept ;
  dc:created "2011-11-20T21:05:57Z"^^xsd:dateTime ;
  dc:modified "2025-08-26T12:02:22"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:broader agrovoc:c_34038 ;
  skos:definition agrovoc:xDef_206e7e9c ;
  skos:inScheme <http://agrotermos.dados.embrapa.br/agrotermos> ;
  skos:prefLabel "levain panaire"@fr, "fermento"@pt, "Masa agria"@es, "sourdough"@en ;
  skosxl:prefLabel agrovoc:xl_fr_479bed9d, agrovoc:xl_pt_1299513087251, agrovoc:xl_es_1299513087078, agrovoc:xl_en_1299513087059 .

agrovoc:c_34038
  a skos:Concept ;
  skos:narrower agrovoc:c_34039 ;
  skos:prefLabel "Agente fermentador"@es, "agente levedante"@pt, "leavening agents"@en, "agent levant"@fr .