http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104799377-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8dc7ddb99bca78cb27bddde0fafc0d72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2015-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4f5675f695bd00645ec06402aba4abc |
| publicationDate | 2015-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104799377-A |
| titleOfInvention | Beverage |
| abstract | A beverage is prepared from the following raw materials in parts by weight: 6-10 parts of oligomeric xylitol, 2-7 parts of mogrosides, 3-6 parts of haws, 3-6 parts of lemon essence, 1-5 parts of flos sophorae juice, 5-9 parts of gellan gum, 2-8 parts of a stabilizer, 2-4 parts of vitamins, 3-8 parts of xylitol, 6-10 parts of low-methoxy pectin, 3-6 parts of honeysuckle, 1-3 parts of sodium citrate, 6-8 parts of lychee juice and 6-11 parts of pitaya. The beverage has the benefits that the taste is excellent, the nutritional complementarity is achieved, the flavor and taste are mutually coordinated, and the constitution of a drinker is improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107467437-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109527298-A |
| priorityDate | 2015-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.