| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate |
2018-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8395a0bd9a2001c0aa7e9a3bae46d924
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_949bf80643749fd6dcf426de07a79df6 |
| publicationDate |
2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-3049091-A1 |
| titleOfInvention |
Natural flavor base and process for its preparation |
| abstract |
The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural vegetal flavor note to a food product. |
| priorityDate |
2017-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |