http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006094789-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2eee569ade94c4774f838c9cd7a37d4c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb4018f9d6f743d9c764559b50ae4dbd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5aa6b941fb93be12f6ba2415bb821bcb |
| publicationDate | 2006-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006094789-A |
| titleOfInvention | Flavoring composition |
| abstract | PROBLEM TO BE SOLVED: To provide a material for imparting a rich natural sweetness to tea beverages inherent in teas. SOLUTION: A flavor composition containing an extract of Pandan, which is a plant of the family Acanthaceae, a tea drink characterized by containing the flavor composition, and a tea characterized by adding the Pandan extract A method of imparting rich natural sweetness to beverages. Along with imparting the rich natural sweetness inherent in teas, masking the astringent taste, bitterness, etc. of various tea beverages, it is possible to enhance palatability. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012080812-A |
| priorityDate | 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 568.