http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016510599-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00 |
| filingDate | 2014-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016510599-A |
| titleOfInvention | A method for improving the sensory stimulation properties of sorbitol-based sugar-free chewing gum |
| abstract | The present invention relates to methods for improving sensory stimulation properties such as initial bite, sweetness recognition and flavor intensity of sorbitol-based sugar-free chewing gum. |
| priorityDate | 2013-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.