ATBECHDEDKESFRGBGRITLILUNLSEMCPTIESILTLVFIRO..CY..TRBGCZEEHUPLSK....IS..............................*JJDIM360 Ver 1.28 (29 Oct 2014) - 2999001/01850682FASCICULE DE BREVET EUROPEEN CORRIGEB8B120150909W173deBibliographieenBibliographyfrBibliographieEP05818972.1200511282007062920080319frfrfr045280320041129FR2015090920153720071107200745201508052015322015031020150909201537C12G 1/00 20060101AFI20150128BHEP A23L 1/236 20060101ALI20150128BHEP A23L 2/60 20060101ALI20150128BHEP deGETRÄNKEBEHANDLUNGSVERFAHREN ZUR VERSTÄRKUNG DESSEN SÜSSE SOWIE EINEM GETRÄNK ZUGEGEBENE VERBINDUNG ZUR VERSTÄRKUNG DESSEN SÜSSEenDRINK-TREATMENT METHOD WHICH IS USED TO INCREASE THE SWEETNESS THEREOF AND COMPOUND TO BE ADDED TO A DRINK IN ORDER TO INCREASE THE SWEETNESS OF SAMEfrPROCEDE DE TRAITEMENT D'UNE BOISSON EN VUE D'AUGMENTER SA SUCROSITE ET COMPOSE DESTINE A ETRE AJOUTE A UNE BOISSON EN VUE D'AUGMENTER SA SUCROSITEEP-A- 0 418 616WO-A-01/46380US-A1- 2004 101 934DATABASE BIOSIS [Online] BIOSCIENCES INFORMATION SERVICE, PHILADELPHIA, PA, US; 1996, GIBBS BERNARD F ET AL: "Sweet and taste-modifying proteins: A review" XP009049995 Database accession no. PREV199699189235 & NUTRITION RESEARCH, vol. 16, no. 9, 1996, pages 1619-1630, ISSN: 0271-5317MARCHAL ET AL.: "Influence of yeast macromolecules on sweetness in dry wines: role of the Saccharomyces cerevisiae protein Hsp12", JOURNAL OD AGRICULTURAL AND FOOD CHEMISTRY,MOINE, VirginiePlace de la MairieF-33210 BOMMESFRBiolaffort10144894313746 EP126 Quai De La Souys33100 BordeauxFRFourcade, Emmanuelleet al101505559Ipside 6, impasse Michel Labrousse31100 ToulouseFRATBEBGCHCYCZDEDKEEESFIFRGBGRHUIEISITLILTLULVMCNLPLPTROSESISKTRFR200505099820051128frWO20060567252006060120062220071107200745