| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H1-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5bec7e86606354d7f184ce2a01bfb0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91972e1653f061ead5589029cdd24fec |
| publicationDate |
1996-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0717925-A1 |
| titleOfInvention |
Plant matter from spices with high antioxidant content |
| abstract |
le contenu en antioxydants soit supérieur à 1,5% en poids du végétal frais ou supérieur à 3,5% en poids de matières sèches et le contenu en huiles essentielles soit supérieur à 0,3% en poids de végétal frais ou supérieur à 1,5% en poids de matières sèches. Plant material of spice plants characterized in that it simultaneously has a high content of antioxidants and essential oils, so that: the antioxidant content is greater than 1.5% by weight of the fresh vegetable or greater than 3.5% by weight of dry matter and the content of essential oils is more than 0.3% by weight of fresh vegetable or more than 1.5% by weight of dry matter. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1227727-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1227727-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1079841-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1079841-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1137428-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1137428-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5859293-A |
| priorityDate |
1994-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |