http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7148921-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 |
| filingDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-7148921-B2 |
| titleOfInvention | Novel lactic acid bacteria and method for producing soy sauce using the same |
| priorityDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 230.