| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
2013-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2018-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2117d275b3dfcd7aab0b5dcaf19e4e34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4105f3272a956ef63b662c4051989993 |
| publicationDate |
2018-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-I638606-B |
| titleOfInvention |
Low pH beverage |
| abstract |
An object of the present invention is to provide a technique for improving the taste of a low pH beverage containing a bitter substance.nn n n In the present invention, by adding glycerin, the taste of a beverage containing a bitter substance and having a pH of 4.0 or less can be improved. |
| priorityDate |
2012-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |