http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014023514-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3931217770de7abff3b54d43d4c8237 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2012-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62409706752d352ea3fe9403fb9113d5 |
| publicationDate | 2014-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014023514-A |
| titleOfInvention | Beard garlic shochu awamori |
| abstract | An object of the present invention is a shochu awamori with garlic, which is processed for the purpose of fully exerting the effects of sorghum, allicin and the like, which are garlic ingredients, and drawing out the umami ingredients. As in the case of sprout vegetables immediately after germination, the roots and leaves are grown to the most nutritious state of garlic, soaked in shochu awamori, and garlic-specific components are extracted. |
| priorityDate | 2012-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.