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filingDate 2018-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac99e44b323a9daf8df697ea4b73871a
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publicationDate 2019-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2019088576-A2
titleOfInvention Method for preventing browning of fresh fruits or vegetables by using allulose
abstract The present invention relates to: a method for preventing browning of fresh fruit or vegetable juice comprising a step of adding allulose to the fresh fruit or vegetable juice; fresh fruit or vegetable juice comprising fruits, vegetables or a combination thereof, and alluose; and a composition for preventing browning of fresh fruits or vegetables, comprising alluose.
priorityDate 2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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