http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020114223-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_58690b9b6dec75e6e6fe810a3fa35925 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2020-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_051f2f866e52bd2913a36ae8e629a3e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_545b9b43d670d7cacace2c8f61dd0390 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c91e9ea2dc70a9c960e1e344d908d72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8de0a876db2100d00ac18696340d4c91 |
| publicationDate | 2020-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020114223-A |
| titleOfInvention | Lemon variety Yellow Bell Sanou |
| abstract | PROBLEM TO BE SOLVED: To provide high quality Sanou obtained from fruits of a lemon variety in which Sanou is difficult to produce. SOLUTION: The scent is obtained from the fruit of yellow bell of lemon variety, and the average maximum strength at 30% compression is 0.9N or more and 2.0N or less. Sainou, which is obtained by unraveling a segment taken out from the fruit by an enzyme peeling method. Sainou, which is obtained by dissolving the segment in an aqueous solution containing calcium ions at a temperature of 50 to 80°C. [Selection diagram] Figure 2 |
| priorityDate | 2020-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 112.