| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-45 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-63 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate |
2012-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1fe77a8455f74d4967d28671166ea3e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e521515e8b6bfc8b434ffb5b349dbb7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c611b929f9a8ebcb118d7ad9ef37db3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4eea724ffaa6a1c84df6971d8439931 |
| publicationDate |
2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-103476271-B |
| titleOfInvention |
Tomato ketchup |
| abstract |
Provided is tomato ketchup which has an enhanced fresh aroma sensed in raw tomatoes and also has an excellent balance of tastes. The tomato ketchup contains (A) a carbohydrate in an amount of 12 to 31% by mass, (B) potassium in an amount of 0.6 to 1.9% by mass, and (C) sodium in an amount of 0.1 to 1.55% by mass. |
| priorityDate |
2011-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |