| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6c306ae26154b497148c878f512038a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e86f17343ed3b58fcc334dd29dbdd070 |
| publicationDate |
2007-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2007215406-A |
| titleOfInvention |
Health food using soybean hypocotyl |
| abstract |
【Task】 An object of this invention is to provide the health food with high palatability using a soybean hypocotyl. [Solution] By fermenting the soybean hypocotyl and further blending sesame and brown sugar in it, it is possible to obtain a health food with no taste and excellent palatability. [Selection] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7318823-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013188220-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018198612-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022210597-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7244024-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011055819-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10681930-B2 |
| priorityDate |
2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |