| Predicate |
Object |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 |
| filingDate |
1997-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2001-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2001520873-A |
| titleOfInvention |
Prevent unpleasant flavor in caramelized beverages |
| abstract |
(57) [Summary]nThe present invention relates to a method for minimizing the development of unpleasant flavors or unpleasant odors in caramel-colored beverages by hydrogenating the caramel pigment before mixing the beverage. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008072998-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013529067-A |
| priorityDate |
1997-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |