| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c667c62528df624ccde807f99e386dd1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-185 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-00 |
| filingDate |
2007-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d4cb0ac98912fd085cd20f0e6b0f837
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ca6becb36be41ff899a58d95519b1e0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b86080b55f299dcbcec673d4c09e889
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7484b3044c969bec0da47dd724a58743
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8aa3d38db0e68af2520c67cb1a2b5b6a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b2aaca82bec5ec7ce32ef857613685f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef7fda034910ce32a08d2a9987f9a524 |
| publicationDate |
2008-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20080001645-A |
| titleOfInvention |
How to modify the flavor of coffee |
| abstract |
The present invention relates to a method for improving the flavor of roasted coffee of Robusta and Arabica quality and characterized by modifying the roasted coffee flavor precursor in an aqueous extract of raw coffee beans. |
| priorityDate |
2006-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |