| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y111-01006 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate |
2011-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b70e22a7b5a5e6b78c6aa659b53921b7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7e74b1e10a190add0d427554e990ef2 |
| publicationDate |
2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2595487-B1 |
| titleOfInvention |
Process for producing a baked product having increased flavor stability with catalase and phospholipase |
| priorityDate |
2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |