http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2013100380-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_039e067fe084ea179a3ccf7a8c0e3059 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-01 |
| filingDate | 2013-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3d0a04b6c7684af1a4371c336b1ad84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6af22861354e51d222da53fc84252f15 |
| publicationDate | 2013-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2013100380-A4 |
| titleOfInvention | Preserved Plant Material |
| abstract | - 42 A preserved culinary herb or spice plant material comprising: at least 60% of the essential oils present in the fresh plant material from which the 5 preserved plant material was prepared; a water activity in the preserved plant material of less than 0.91 and wherein the majority of browning enzymes present in the fresh plant material from which the preserved plant material was prepared are inactivated. 4192383 1 (GHMatters) P84791.AU.4 |
| priorityDate | 2010-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 265.