http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018102184-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e223802136a0260e1416a3cc1f58fa61 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2016-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6286804d5dacc3860182c5782dc8dac1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbac641c0070540047aa47a641c227d0 |
| publicationDate | 2018-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018102184-A |
| titleOfInvention | Plum wine and its production method |
| abstract | A plum wine with reduced bitterness and / or enhanced taste thickness is provided. Plum wine having a concentration of hexyl hexanoate of 0.2 to 1500 ppb can be suitably used. [Selection figure] None |
| priorityDate | 2016-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.