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filingDate 1983-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9802dc5e65849f25579c6e9418738a3
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publicationDate 1984-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-S59224664-A
titleOfInvention Food with deodorized smell of garlic
abstract PURPOSE: The titled food, containing a component obtained by pulverizing a plant of the family Umbelliferae without evaporating volatile components, vitamin C and saponin in Gynostemma pentaphyllum Makino, and capable of eliminating a peculiar smell of allicin given off after eating a food containing alliin, e.g. a garlic. n CONSTITUTION: A food containing preferably 500W150mg component obtained by pulverizing a plant, e.g. celery or parsley, of the family Umbelliferae, without evaporating volatile components, e.g. apiole such as α-pinene or α-pinene, (e.g. by freeze pulverizing at a temperature as low as 20W70°C) and preferably 0W 150mg vitamin C, e.g. D- or L-ascorbic acid, and/or 0W150mg saponin expressed by the formula [R 2 is α-L-rhamnopyranosyl(1→6)-β-D-glucopyranosly, etc. when R 1 is β-D-glucopyranosyl(1→2)-β-D-glucopyranosyl; R 3 is H or OH] in Gynostemma pentaphyllum Makino. n COPYRIGHT: (C)1984,JPO&Japio
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type http://data.epo.org/linked-data/def/patent/Publication

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