http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006320223-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_21c08c0f5b7157094b9165e9c2ec46f1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 |
| filingDate | 2005-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_649b2a51fbe2cca6b6c8c2649d038348 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4973afb499da4570ca2b00372d29ce0a |
| publicationDate | 2006-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006320223-A |
| titleOfInvention | Foods containing vitamin C-enhanced thiamines |
| abstract | 【Task】 Effectively suppresses the generation of off-flavors in thiamine-containing foods enriched with vitamin C. [Solution] In the thiamine-containing food, ascorbic acid glucoside is added as a vitamin C source to prepare a vitamin C-reinforced thiamine-containing food. Thereby, it is possible to suppress the off-flavor produced by vitamin C or thiamines and their interaction. [Selection figure] None |
| priorityDate | 2005-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.