| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f11ac5ada799060f8c2e97b1ee47b80d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_07d5dcbb9f91a44c19e14317e706f590
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f52086740f302f427f4df239ef8a1ccb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7da5c8e8c3e8261efe7e698c7198681b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_37f4922dfb7777b019e504b885211b8e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J38-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-32 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate |
2016-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af8e973f03d297836f23a689536ecede
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be3f38710790b1467592898069ae71a4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fead1f626bdb3f34f8885e3d7971705
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c34c86ce397889f06974fddb9e9aa20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0965855bd5f3e23642dd580f62b9483e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc602cd44e6534515acc38358019bb28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_878c5d5b70ea7d97f8bfcbd9f887e3be |
| publicationDate |
2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2671175-B1 |
| titleOfInvention |
PROCEDURE FOR THE PREPARATION OF CARAMELS WITH HIGH CONTENT IN PREBIOTIC OLIGOSACARIDOS |
| priorityDate |
2016-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |