http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-200932901-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7cdfaddb992ab91bc3d3bb8af62065ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_431570fb6e915008d7b1e607b5ba3044 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2008-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db8b6412e10208638026c9627b776910 |
| publicationDate | 2009-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-200932901-A |
| titleOfInvention | Rice vinegar with intensity and duration-improved sour taste and method of producing the same |
| abstract | This invention provides a means for enhancing the distinctive and refreshing intensity of sour taste derived from acetic acid of rice vinegar, seasoning containing the same, and food and beverages produced using the same and for ameliorating the deterioration of sour taste caused with the elapse of time. This invention provides rice vinegar comprising ethyl 3-methyl thiopropionate at 0.006 to 0.2 ppb. |
| priorityDate | 2007-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.