http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0889208-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_750f46544995b7e97e5980df8eccf889 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 1994-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51080d138faa31b1b7532ff1e4914806 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9fa55fbbef9f5a39f46c0661d27cc0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46dedc66a5a11af06a368ffffe75a634 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98013b42490e5a8aaed10ddd7d490e28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6459ed2a97911a12490a26560b86f5a |
| publicationDate | 1996-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0889208-A |
| titleOfInvention | Method for stabilizing spicy and flavor components contained in wasabi |
| abstract | (57) [Summary] [Purpose] Not only the spicy ingredients contained in wasabi such as raw wasabi, powdered wasabi, grated fresh wasabi, pickled wasabi, etc., but also flavor components such as taste and aroma are stabilized for a long period of time. To obtain a method for stabilizing spicy and flavor components. [Structure] The above-mentioned horseradish is composed by adding vitamin E and, if necessary, vitamin E and vitamin C together. The amount of vitamin E added is 0.01- It was 5.0% by weight, and the amount of vitamin C added wasabi, It is 0.05 to 1.00% by weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040009501-A |
| priorityDate | 1994-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.