| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-175 |
| filingDate |
2017-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c69a2671d250f9c44f6955e3b72895be
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27e0b60e3599ea74c3ef7d244ea02ab5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84f2afc17f8535950a3bfde846a4887c |
| publicationDate |
2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2019030265-A |
| titleOfInvention |
Beverage composition |
| abstract |
[Problem] To provide a beverage composition which has good sourness while enhancing ornithine, and can fully enjoy the flavor when blended with a fragrance. The following components (A) and (B): (A) at least one selected from ornithine and a salt thereof 0.05 to 5.0% by mass, and (B) a mass ratio of component (A) and component (B) [(B ) / (A)] is 0.0001 to 0.35 and has a pH of 2 to 5. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7365207-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7365208-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019208436-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7160567-B2 |
| priorityDate |
2017-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |