http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109221182-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N43-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N43-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N47-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01G7-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01P21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01G7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N43-90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N43-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N47-30 |
| filingDate | 2018-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109221182-B |
| titleOfInvention | Inducer for inducing and improving aroma diversity of Guichang kiwi fruits |
| abstract | The invention discloses an inducer for inducing and improving the aroma diversity of long and noble kiwi fruits, which comprises 0.05-0.2% of 1- (2-chloro-4-pyridine) -3-phenylurea, 0.5-2.0% of chitosan, 0.05-0.15% of tetramycin, 0.05-0.15% of matrine and the balance of water by mass percentage. After the fruit soaking treatment by the inducer, the proportion of aroma substances such as aldehydes, alcohols, olefin, alkane and the like in aroma components of the noble and long kiwi fruits is increased, and the diversity of the aroma of the noble and long kiwi fruits is improved. Has the advantages of environmental protection, low cost, obvious effect, easy popularization and the like. |
| priorityDate | 2018-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.