http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201633927-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b054ffd9cc8c13a60eb6d74d4fe9b8ff |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K15-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K15-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-44 |
| filingDate | 2016-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_092dbbf0e63f075e50ad338935b4dbcd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa9a65d403741e621afce2a491a97d97 |
| publicationDate | 2016-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201633927-A |
| titleOfInvention | Beverage or food, flavor composition, and method for suppressing deterioration of odor generation |
| abstract | The beverage or food of the present invention contains a citrus flavor and a plant extract material, and the plant extract material contains at least one selected from the group consisting of an extract from a raspberry and an extract derived from olive, and is contained with respect to the whole beverage or the food as described above. The above plant extract material is 1 ppm or more and 80 ppm or less. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115103603-A |
| priorityDate | 2015-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.