http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2017018095-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2017018095-A1 |
| titleOfInvention | Flavor composition |
| abstract | Brix 10 or more and 70 or less cabbage extract is heated at a temperature of 40 ° C. or more and 180 ° C. or less for 20 minutes or more and 15 hours or less, and used as a flavor suitable for foods containing 10 ppm or more of dimethyl trisulfide. A method for producing a curable composition is provided. |
| priorityDate | 2015-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.