| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c5561203784cbc604a4f34191a88204 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2012-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0978c3b792236f6ca2bb95d53aff5eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2988bc4c8e1743a16a49d994edf0320 |
| publicationDate |
2013-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2013153670-A |
| titleOfInvention |
Antibacterial composition for cooked rice |
| abstract |
Disclosed is an antibacterial composition for cooked rice containing brewed vinegar, an organic acid or a salt thereof, or a combination thereof, and particularly an antibacterial composition for cooked rice having an excellent antibacterial effect on yeast. The antibacterial composition for cooked rice of the present invention contains an adzuki bean extract and a food preservative. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020031617-A |
| priorityDate |
2012-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |