| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_351b43ec59c07840c9f8de24c2cf0cac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-202
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate |
2019-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_759133479945ff16addd302af17c1dfd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f8b15c3d5851a5366c57349c2fdb4e4 |
| publicationDate |
2020-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200112946-A |
| titleOfInvention |
Acetic acid-containing food and drink and its manufacturing method, preparation food and drink for acetic acid-containing processed grain products, and acetic acid-containing food and drink quality improvement method |
| abstract |
An object of the present invention is to provide an acetic acid-containing food or drink capable of suppressing the acidity and acid odor of an acetic acid-containing food or drink without adversely affecting the flavor. The acetic acid-containing food and drink of the present invention contains at least one flavor component selected from the group consisting of (A) and (B) below. (A) is an unsaturated alcohol having 8 carbon atoms, and (B) is a monoterpene or sesquiterpene. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102566260-B1 |
| priorityDate |
2018-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |