| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c5561203784cbc604a4f34191a88204 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate |
2013-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e72c57c7534b62763f7ce1285f40a2ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2988bc4c8e1743a16a49d994edf0320
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_376e749f6115a48b6ba6da90d8a003c1 |
| publicationDate |
2014-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2014150726-A |
| titleOfInvention |
Antibacterial preparation |
| abstract |
PROBLEM TO BE SOLVED: To provide an antibacterial preparation capable of improving food preservability safely and efficiently without impairing the original flavor of food. An antibacterial preparation containing mate tea extract as an active ingredient is disclosed. ADVANTAGE OF THE INVENTION According to this invention, the proliferation of a microbe can be suppressed without impairing the flavor of a foodstuff, and the preservability can be improved. The antibacterial preparation is useful in various fields such as food production and cooking. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7036425-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019149959-A |
| priorityDate |
2013-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |