http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102082812-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102082812-B1 |
| titleOfInvention | Oxidized flavor note suppression in comestibles |
| abstract | Foods prepared using 1,3-propanediol may include an oxidized whole grain flavor for comparable foods that do not include 1,3-propanediol. 1,3-propanediol may also be used in low concentrations, such as from about 0.01 to about 5% by weight in foods to effect alteration of the oxidized whole grain flavor, including the recognition of oxidized whole grain wheat flavor. |
| priorityDate | 2012-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.