EP3352627B1 - Verkostungsbecher - Google Patents

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Publication number
EP3352627B1
EP3352627B1 EP16784230.1A EP16784230A EP3352627B1 EP 3352627 B1 EP3352627 B1 EP 3352627B1 EP 16784230 A EP16784230 A EP 16784230A EP 3352627 B1 EP3352627 B1 EP 3352627B1
Authority
EP
European Patent Office
Prior art keywords
relief
parison
container
drink
vertical axis
Prior art date
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Active
Application number
EP16784230.1A
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English (en)
French (fr)
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EP3352627A1 (de
Inventor
Arnaud Baratte
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Design Concept & Creation AB
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Design Concept & Creation AB
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Publication date
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Publication of EP3352627A1 publication Critical patent/EP3352627A1/de
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Publication of EP3352627B1 publication Critical patent/EP3352627B1/de
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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2205—Drinking glasses or vessels
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D23/00—Details of bottles or jars not otherwise provided for
    • B65D23/04—Means for mixing or for promoting flow of contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D3/00—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines
    • B65D3/28—Other details of walls
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
    • A47G2400/04—Influencing taste or nutritional properties

Definitions

  • the present invention belongs to the fields of household equipment and tableware.
  • It relates to receptacles such as those intended for tasting certain drinks.
  • the present invention relates to a container for tasting, for example, coffee or tea.
  • Coffee in its liquid form as served in cups is made up of multiple elements. More than 800 volatile aromatic compounds have been identified in roasted coffee, 42 of which are phenolic in nature. These various molecules are released into the air surrounding the coffee more or less quickly depending on the geometry of the cup. The free surface area of the coffee in the cup determines the speed at which the aromas are released and the coffee oxygenates.
  • the desire to keep the aromas in a volume of poorly ventilated air justifies the choice of a diameter of the upper part of the cup, called drinking, less than the maximum diameter of the containing zone of the cup, called parison.
  • the taste buds located in the different areas of the taster's mouth are not dedicated to the perception of the same flavors: some parts are particularly dedicated to the detection of bitterness, others to the perception of acidity, others still to the perception of the sweet or salty quality of a food, etc.
  • the shape and diameter of the cup's drink then direct the coffee drunk towards certain taste buds in priority, which in a way allows to create a sequence of taste reading of the coffee that will highlight one or another of its qualities.
  • the interior shape of the container therefore becomes an object of study and creation, in the search for accentuating the feeling of the olfactory and gustatory aromas contained in these drinks.
  • the demand EP 1 210 890 which describes a tasting glass comprising a parison generally having symmetry of revolution about a vertical axis X.
  • the parison has projecting towards the interior of the glass, at least one rib extending from the zone of the bottom of the glass to in the zone of drinking glass.
  • Such a rib may have a profile of the generatrix of the surface of the parison or a helical profile.
  • the protruding rib forms a breaking bar which produces significant stirring of the liquid contained in the glass, such as wine, when the glass is rotated by the user.
  • Containers specifically designed with the aim of enhancing a particular type of coffee have already been proposed in the prior art.
  • the “ Reveal espresso, intense ” model from the Nespresso ® brand, imagined and designed in partnership with the Riedel ® company, has the shape of a stemmed glass commonly used for wine tasting. This glass allows in particular to concentrate and accentuate the toasted notes of certain coffees.
  • the aromas of these drinks mainly remain under the foam, which forces the taster to manually stir. and remove the foam (for example using a spoon or a stirrer) to oxygenate the drink and obtain more aromas on the second nose.
  • the present invention aims to provide a container making it possible to reveal and accentuate the olfactory and taste aromas of a coffee, a tea or other infusions, decoctions, leaching or percolation, without any manual agitation of the container or of its contents.
  • the present invention relates to a beverage container comprising a parison, generally with symmetry of revolution about a vertical axis Z, comprising inside said parison at least one relief on the internal wall. of the parison, said relief extending helically from a height of the parison less than or equal to the level of the drinker, to a level greater than or equal to the bottom of the container, and being able to receive the drink on one of its profiles and sliding it along its helix, said relief being further inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief.
  • parison is used here by analogy in the field of glassware, although the parison according to the present invention can be formed from any material other than glass.
  • the parison can for example be made of glass with or without minerals, crystal, porcelain, ceramic or another material or mixture of materials, preferably without heavy metals.
  • inclination is understood to mean that the relief is inclined at an angle ⁇ towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter.
  • the edge of the top of the relief is higher than the part of the relief closest to the internal surface of the parison.
  • the edge of the top of the relief forms the edge of the gutter and this edge is higher than the bottom of the gutter formed by the inclination of the relief.
  • the relief is inclined at an angle ⁇ of between 15 ° and 45 ° towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.
  • the relief is inclined along an angle ⁇ of between 15 ° and 30 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z. Still preferably, the relief is inclined at an angle ⁇ of 20 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.
  • This inclination of the relief forming a gutter with the internal surface of the parison allows, in addition to the centrifugal force created by the helical movement followed by the drink, that the majority of said poured drink follows the helical path formed by the relief and thus minimizes beverage overflows over the ridge of the top of the relief.
  • the presence of the relief extended helically on the internal wall of the parison and inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief makes it possible to obtaining agitation of the drink as it falls into the container, from a usual serving device, for example, from a modern electric coffee maker or teapot. Indeed, when the drink falls from the device according to its usual flow, it falls on said relief inside the container and thanks to the inclination of the relief upwards of the surface.
  • the present invention in addition to bringing out the second nose of the drink as soon as the latter is poured, does not prevent obtaining, in particular when the drink is coffee, a foam with a tabby appearance, recognized as a guarantee of quality for coffee.
  • the relief on the internal wall of the parison starts at the height of the mouthpiece of the container or lower and descends helically along said wall to the bottom of the container or else stops higher than said bottom.
  • the parison has an ovoid shaped bottom.
  • the ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison due to the fact that when the drink reaches the end of the relief, in the bottom of the parison, it does not encounter any obstacle which would slow down the speed of its course in the bottom of the container.
  • the organoleptic development is thus accentuated by this continuity in the path followed by the course of the drink, thus allowing the creation of a better vortex at the bottom of the container and thus a better second oxygenation of the drink.
  • the relief extends helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z.
  • the drink will flow rapidly along the helical slope created by the relief, its speed being regulated by the degree of inclination of this slope.
  • the relief extends helically at a slope angle equal to 35 ° with respect to a plane perpendicular to the vertical axis Z.
  • the relief is a shoulder of the internal surface of the parison.
  • the realization of the relief in the form of a shoulder of the internal surface of the parison has the advantage, when a person tilts the container to empty the contents, to prevent the drink, in particular the last drops, from following the relief helically. in the opposite direction to that followed during service and thus only empties from the container at the end of the relief, at the level of its beginning (which may be, as indicated previously, at the height of the mouthpiece of the container or lower).
  • a spill at the end of the relief could pose a problem if the taster does not have his mouth in front of the said end of relief when he tilts the container to drink its contents.
  • the container comprises, at the level of at least one of the two ends of the helix formed by the relief, an attenuation of said wave-shaped relief until the relief disappears.
  • This attenuation of the wave-shaped relief at at least one of the two ends of the helix formed by the relief allows, when a spoon or other stirrer is used to stir the drink (for example for the purpose of diluting a piece of sugar in the drink), not to form a stop blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison.
  • the container comprises at least one foot comprising at least one bearing zone with a surface.
  • the container comprises at least one foot comprising at least three support zones with a surface.
  • the container has a flared mouthpiece.
  • the flared drinker allows when a person brings the container to his mouth and pours the content into it, that this content flows more in the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where are located goblet taste buds, very sensitive to bitterness.
  • the diameter of the mouthpiece of the container is between 3.5 cm and 13 cm.
  • the container has at least one handle.
  • Each characteristic of one embodiment can be implemented in isolation or in combination with any other characteristic of any other embodiment in an advantageous manner.
  • the invention relates to a beverage container 10 comprising a parison 11 with, inside said parison 11, at least one relief 12 on the internal wall of the parison 11, said relief 12 extending helically from a height of the parison 11 less than or equal to the level of the drinker 13, to a level greater than or equal to the bottom 14 of the parison 11, and being able to receive the drink on one of its profiles and slide it along its propeller.
  • the container 10 considered has overall a symmetry of revolution about a vertical axis Z.
  • buvant 13 is used in the description to denote the upper rim of the parison.
  • said drinker 13 is flared. This makes it possible to orient the deposit in the mouth of the contents of the container 10, at the level of the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where the goblet papillae are located, very sensitive to the bitterness.
  • the diameter of the mouthpiece 13 can be, for example, a value between 3.5 cm and 13.5 cm.
  • the parison 11 can be of different dimensions so as to contain different volumes.
  • the thickness of the parison 11 depends on the method of manufacture of the present container 10. The invention however remains unchanged for a container 10 whose parison 11 is of the cup or mug type or any other type of receptacle or of liquid container, to symmetry of revolution.
  • the container 10 comprises a relief 12 extended helically on the internal wall of the parison 11.
  • this relief 12 extends helically from a height of the parison 11 below the level of the mouthpiece 13 to a level slightly higher than the bottom 14 of the parison 11.
  • the relief 12 may extend helically from a height of the parison 11 equal to the level of the mouthpiece 13 and / or extend to a level equal to the bottom 14 of the parison 11.
  • the helical relief 12 is, as can be seen on the figures 1 and 2 , pressed against the internal edges of the container 10.
  • the profile of the relief 12 is ideally that of a helical slide.
  • the relief 12 has a width (here by width of the relief 12 is meant the distance between the edge 24 of the top of the relief 12 and the internal surface of the parison 11) which decreases from top to bottom. low, from the beginning of the extent of the relief at the level less than or equal to the level of drinking 13, to the upper level or equal to the bottom 14 of the parison 11.
  • the width of the relief 12 is approximately 6 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to approximately 3 mm at the bottom (level greater than or equal to the bottom 14 of the parison 11). In some embodiments, the width of the relief 12 is between 5 and 20 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to a value of between 1 and 10 mm in part. low (level greater than or equal to the bottom 14 of the parison 11).
  • the relief 12 may be in the form of a shoulder of the internal surface of the parison 11, said shoulder extending helically as presented above.
  • the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over at least part of the length of the helix formed by the relief 12.
  • the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over the entire length of the helix formed by the relief 12.
  • inclination is meant that the relief is inclined at an angle ⁇ towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter 22.
  • the most part of the relief 12 close to the vertical axis of revolution Z, that is to say the edge 24 of the apex of the relief 12 is higher than the part of the relief 12 closest to the internal surface of the parison 11.
  • the relief 12 is inclined at an angle ⁇ of between 15 ° and 45 ° towards the top of the internal surface of the parison relative to a plane perpendicular to the vertical axis Z.
  • the relief 12 is inclined at an angle ⁇ between 15 ° and 30 ° upwards of the internal surface of the parison 11 with respect to a plane perpendicular to the vertical axis Z.
  • the relief 12 is inclined at an angle ⁇ of 20 ° towards the top of the internal surface of the parison 11 with respect to a perpendicular plane ire to the vertical axis Z. This inclination makes it possible to reduce or avoid the overflowing of the drink over the edge 24 of the relief 12, when it falls on said relief 12, and when it falls. descent along the propeller formed by the relief 12.
  • the container 10 When the container 10 is in its normal position to receive the drink (the diameter of the drinker 13 being horizontal), for example placed on a table or on a base of a service device such as a modern electric coffee maker or a teapot, the presence of the relief 12 inclined so as to form a gutter 22 extended helically on the internal wall of the parison 11 allows significant agitation of the drink as soon as it falls into the container 10.
  • Said drink is usually served by a device service such as a modern electric coffee maker or a modern electric teapot generating a stream of drink flowing from the serving device to the interior of the container 10 during service said net falling on the relief 12.
  • the drink falls of the device according to its usual casting, it falls on said relief 12 inside the container 10 and is driven towards the internal surface of the parison 11 by the inclination of the rel ief 12 towards the top of the internal surface of the parison 11 but is also drawn towards the bottom 14 of the container 10 by the slope of the relief 12.
  • the relief 12 therefore acts as a gutter 22 preventing or limiting the fact that the drink passes over the ridge 24 of the top of the relief 12 when it is poured on the relief 12 and forcing this drink to follow the helical path towards the bottom 14 of the container 10 according to the slope of the helix represented by the relief 12 this which allows the drink to undergo a first oxygenation.
  • the parison bottom 14 11 is ovoid in shape.
  • the ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison 11 because when the drink arrives at the end of the relief 12 it does not encounter any obstacle liable to slow down the speed of its travel in the bottom 14 of the parison 11.
  • This continuity in the helical movement followed by the drink makes it possible to accentuate the organoleptic development by generating a vortex at the bottom 14 of parison 11 during a longer period of time during service than with a flat bottom of parison 11.
  • a better second oxygenation of the drink is obtained.
  • the receptacle comprises, at the level of at least one of the two ends of the helix formed by the relief 12, an attenuation 21 of said relief 12, that is to say a reduction in the width of the relief 12.
  • This attenuation 21 is advantageously wave-shaped until the relief 12 disappears.
  • This attenuation 21 of the relief 12, in the shape of a wave, makes it possible, when a spoon or another stirrer is used to stir the drink (for example with the aim of diluting a lump of sugar in the drink), not to form a stop at the end of the relief 12 capable of blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison 11.
  • the relief 12 can extend helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z, preferably between 25 ° and 40 °, more preferably at a slope angle of 35 °.
  • the container 10 comprises at least one foot 15 comprising at least one bearing zone 16.
  • the container 10 comprises at least one leg connected to the bottom 14 of the parison 11 and the foot 15 is located at the end of this leg opposite the end of the leg to which the parison 11 is connected.
  • the container 10 does not have a leg and the bottom 14 of the parison 11 serves as a foot 15 comprising at least one bearing zone 16. To do this, the container 10 is provided with a parison 11. significantly thicker in the area of the bottom 14 of the parison 11.
  • the foot 15 of the container 10 has the general shape of a thick disc of conventional dimensions vis-à-vis the height and capacity of the container 10, and of coincident axis with the vertical axis Z of revolution of the container 10.
  • the foot 15 comprises, on the lower face (intended for the support on the support surface of the container 10), three support zones 16a, 16b, 16c, substantially planar and coplanar, arranged on the periphery of the foot, at 120 ° of angular deviation from each other.
  • These three support zones 16a, 16b, 16c form an isostatic support for the container 10. Their width is variable and they project vis-à-vis the rest of the underside of the foot 15.
  • the lower shape of the foot 15 (and that of the bearing zones 16) is obtained by removing, in a flat disc comprising the three bearing zones 16a, 16b, 16c, of three cylinder sectors 17a, 17b, 17c, of same radius, of horizontal axes spaced angularly at 120 ° from each other, and incurring at the same point of the vertical axis Z of the container 10, located under the plane formed by the support zones 16a, 16b, 16c.
  • These three cylinder sectors 17a, 17b, 17c meet by rounded transition zones 18a, 18b, 18c.
  • This embodiment of the lower face of the foot 15 of the container 10 explains the shape of the bearing zones 16, comprising two ridges 19a, 19b oriented at 120 °, joined by a rounding 20.
  • This shape of the foot makes it possible to prevent drops of water from stagnating in the underside of the foot 15 when the container 10 is turned upside down, as is the case with most existing containers.
  • the container 10 includes at least one handle 23.
  • the container 10 does not have a handle 23.
  • the container 10 according to the invention can be made of porcelain. It can also be made of glass with or without minerals, of crystal, or of another material or mixture of materials, for example ceramic, and preferably without heavy metals.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)

Claims (9)

  1. Getränkebehälter (10), der ein Külbel (11), im Allgemeinen in Rotationssymmetrie um eine vertikale Achse Z herum beinhaltet, im Inneren des Külbels (11) mindestens ein Relief (12) an der Innenwand des Külbels (11) umfassend, wobei sich das Relief (12) schraubenförmig aus einer Höhe des Külbels (11) kleiner oder gleich dem Niveau des Trinkrandes (13) bis zu einem Niveau größer oder gleich dem Boden (14) des Külbels (11) erstreckt, und imstande ist, das Getränk auf einem seiner Profile zu empfangen und es entlang seiner Schraubenlinie gleiten zu lassen, dadurch gekennzeichnet, dass das Relief (12) weiter gemäß einem Winkel α zum oberen Teil der Innenoberfläche des Külbels in Bezug auf eine zur vertikalen Achse Z senkrechten Ebene schräg ist, um mit der Innenoberfläche des Külbels (11) auf mindestens einem Teil der Länge der vom Relief (12) gebildeten Schraubenlinie eine Rinne (22) zu bilden.
  2. Behälter (10) nach Anspruch 1, wobei der Boden (14) des Külbels (11) eiförmig ist.
  3. Behälter (10) nach einem der Ansprüche 1 oder 2, wobei sich das Relief (12) schraubenförmig gemäß einem Neigungswinkel, der zwischen 20° und 45° enthalten ist, in Bezug auf eine zur vertikalen Achse Z senkrechte Ebene erstreckt.
  4. Behälter (10) nach Anspruch 3, wobei sich das Relief (12) schraubenförmig gemäß einem Neigungswinkel gleich 35° in Bezug auf eine zur vertikalen Achse Z senkrechte Ebene erstreckt.
  5. Behälter (10) nach einem der Ansprüche 1 bis 4, wobei das Relief (12) ein Ansatz der Innenoberfläche des Külbels (11) ist.
  6. Behälter (10) nach einem der Ansprüche 1 bis 5, der im Bereich von mindestens einem der Enden der durch das Relief (12) gebildeten Schraubenlinie eine Abschwächung (21) des Reliefs (12) in Wellenform bis zum Verschwinden des Reliefs (12) beinhaltet.
  7. Behälter (10) nach einem der Ansprüche 1 bis 6, der mindestens einen Fuß (15) mit mindestens einer Auflagezone (16) auf einer Oberfläche beinhaltet.
  8. Behälter (10) nach Anspruch 7, der mindestens einen Fuß (15) mit mindestens drei Auflagezonen (16a, 16b, 16c) mit einer Oberfläche beinhaltet.
  9. Behälter (10) nach einem der Ansprüche 1 bis 8, der einen ausgestellten Trinkrand (13) beinhaltet.
EP16784230.1A 2015-09-24 2016-09-23 Verkostungsbecher Active EP3352627B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1558993A FR3041516B1 (fr) 2015-09-24 2015-09-24 Tasse a degustation
PCT/FR2016/052417 WO2017051134A1 (fr) 2015-09-24 2016-09-23 Tasse à dégustation

Publications (2)

Publication Number Publication Date
EP3352627A1 EP3352627A1 (de) 2018-08-01
EP3352627B1 true EP3352627B1 (de) 2021-11-10

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Family Applications (1)

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EP16784230.1A Active EP3352627B1 (de) 2015-09-24 2016-09-23 Verkostungsbecher

Country Status (6)

Country Link
US (1) US10925421B2 (de)
EP (1) EP3352627B1 (de)
CN (1) CN108289556B (de)
FR (1) FR3041516B1 (de)
MA (1) MA42937A (de)
WO (1) WO2017051134A1 (de)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1795091A1 (de) * 2005-12-07 2007-06-13 Luigi Stecca Karaffe

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1188989A (en) * 1967-06-21 1970-04-22 Leer U K Ltd Van Improved Container.
JPH07172U (ja) * 1993-03-15 1995-01-06 秀晴 田中 フィン付きカップ
FR2817134A1 (fr) * 2000-11-29 2002-05-31 Sanbri Verre a degustation
EP1662945B1 (de) * 2004-06-08 2007-04-11 Luigi Stecca Verfahren zum Entfernen überschüssigen Kohlendioxids aus alkoholischen Getränken
CN200960007Y (zh) * 2006-04-23 2007-10-17 李光锋 石英、水晶饮水杯
ITUD20060018U1 (it) * 2006-05-17 2007-11-18 Italesse Srl Calice per bevande
FR2940898B1 (fr) * 2009-01-12 2011-02-11 Negoce Et Conseil Ab Verre a degustation
CN103519636A (zh) * 2013-10-23 2014-01-22 王益明 一种免搅拌咖啡杯

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1795091A1 (de) * 2005-12-07 2007-06-13 Luigi Stecca Karaffe

Also Published As

Publication number Publication date
MA42937A (fr) 2018-08-01
EP3352627A1 (de) 2018-08-01
CN108289556B (zh) 2021-02-05
US20190116998A1 (en) 2019-04-25
FR3041516B1 (fr) 2018-07-13
CN108289556A (zh) 2018-07-17
WO2017051134A1 (fr) 2017-03-30
US10925421B2 (en) 2021-02-23
FR3041516A1 (fr) 2017-03-31

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