http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109393430-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_706a965d5cc0da3cb50389bdc403fe86 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109393430-A |
| titleOfInvention | Method for preparing jasmine sauce from jasmine flower residue |
| abstract | The invention discloses a method for preparing jasmine sauce from jasmine flower residue. The raw material components and weight ratio of the jasmine flower sauce are as follows: 80-100 parts of jasmine flower residue, 20-30 parts of xylitol, and 1-5 parts of hawthorn sauce , 20-30 parts of wine, 20-50 parts of lemon juice, 80-100 parts of deionized water. |
| priorityDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.