http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-1517137-C3
Outgoing Links
Predicate | Object |
---|---|
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07H1-00 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07H1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
filingDate | 1959-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 1974-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 1974-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | DE-1517137-C3 |
titleOfInvention | Process for increasing the flavoring power of amino acids in solid and liquid foods and spicesa excretion from: 1420112 |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4243691-A |
priorityDate | 1958-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.