http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017531445-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2015-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017531445-A |
| titleOfInvention | Preserved and cut fresh produce with flavors that approach natural flavors |
| abstract | Flavor reduction that occurs after preserving and storing fresh fruit or vegetable cut pieces with calcium ascorbate adds flavor enhancing chemicals to the cut pieces of fruit or vegetables along with calcium ascorbate Can be improved. The type and amount of flavor-enhancing chemicals are selected so that it only compensates for this flavor reduction and that no new extraneous flavor notes are introduced into the fruit or vegetable. |
| priorityDate | 2014-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 186.