http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002000215-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5610690048edbc271e03b26b23f76ff9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2000-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75176d0ba9c6a5b53f953992f785621f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_269208bf7f8fa5e12e4f589b89f196e9 |
| publicationDate | 2002-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002000215-A |
| titleOfInvention | Method for treating citrus fruit and citrus fruit having improved flavor by the treatment method |
| abstract | PROBLEM TO BE SOLVED: To provide a safe and sanitary treatment method for improving the flavor of citrus fruits without using ethylene or a spraying agent, giving a consumer unnecessary useless anxiety, and such a method. Provide citrus fruits to which the processing method is applied. SOLUTION: The citrus fruit is heat-treated in a temperature range of 35 ° C. or more and 60 ° C. or less to reduce a sour component, thereby improving the flavor of the fruit. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010004874-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010166928-A |
| priorityDate | 2000-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.