http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018056424-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 2017-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2018056424-A1 |
| titleOfInvention | Flavor rich fermented milk and method for producing the same |
| abstract | A method for producing fermented milk comprising inoculating at least one selected from the group consisting of bacilli and yeast as a starter into a raw material milk or a dairy product, and then fermenting the raw material milk or the dairy product. The method according to the above, wherein the produced fermented milk contains 0.2 ppm or more of ethyl caproate. |
| priorityDate | 2016-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.