http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I638886-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate | 2015-03-27-04:00^^<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_c3afcb5a28aef67633a64eca90707003 |
| publicationDate | 2018-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I638886-B |
| titleOfInvention | Distilled plum wine |
| abstract | An object of the present invention is to provide a technique for masking the bitterness of distilled plum wine.nn n n The solution is to make the distilled plum wine contain one or more ingredients selected from isobutyric acid, acetic acid, and benzaldehyde in a specific amount, so as to provide distilled plum wine that masks the bitterness from the distilled plum wine. |
| priorityDate | 2014-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.