http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017158486-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebd29e377be70835e9f21f25fc06d893 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2016-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f1063e4ee3166a72da4ae276266bc27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5af0632ee07bce470188d70e5c15abc3 |
| publicationDate | 2017-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017158486-A |
| titleOfInvention | Lycopene flavor inhibiting method, lycopene flavor inhibiting agent, processed tomato, tomato-containing beverage and method for producing the same |
| abstract | To suppress lycopene flavor in tomato-containing beverages. The lycopene flavor suppressing method according to the present invention comprises at least adjustment. That is, in a tomato-containing beverage, the methyl salicylate content is adjusted to 200 ppb or more. More preferably, it is as follows. The methyl salicylate content is 200 ppb to 800 ppb. In the tomato-containing beverage, the lycopene content is 20 mg% to 30 mg%. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020080744-A |
| priorityDate | 2016-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.