http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108294114-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 2017-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108294114-B |
| titleOfInvention | Cheese with fruit flavor enhanced by auxiliary starter strains and preparation method thereof |
| abstract | The invention provides microorganisms, use thereof in cheese preparation, a method for preparing cheese and cheese. The microorganism is Streptococcus thermophilus (Streptococcus thermophilus) which is preserved in China general microbiological culture Collection center in 2012, 06, 25 and has a preservation number of CGMCC No. 6287. The cheese prepared by the microorganism has excellent fruit flavor, rich nutrient components, good texture and strong stability. |
| priorityDate | 2017-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.