| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0616
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0652 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate |
2021-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edb027974f4166bc22d67a43f05ef4ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_969ffc726ddc4077227cc8a3dc1fb9f0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac99e44b323a9daf8df697ea4b73871a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31a91f9949814080e4771113097f8db3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3c9229473f04e1f08a31ce4a97df2f0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 |
| publicationDate |
2021-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20210025555-A |
| titleOfInvention |
A reaction flavor comprising allulose and method for preparation thereof |
| abstract |
The present application relates to a method for preparing a reaction flavor, comprising the step of contacting allulose and cysteine analogs and heating the contacted product; A reaction flavoring agent prepared thereby; It relates to a food composition comprising the reaction flavoring agent. |
| priorityDate |
2017-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |