http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103340390-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4b407b0e38280e26e955c2bdb7993dc8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2013-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b711f1d73afc17e2e7b7c47148a242b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6e11c4b48739edb58c35d68ada593b9 |
| publicationDate | 2015-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103340390-B |
| titleOfInvention | Internal heat reducing and inflammation diminishing chili sauce |
| abstract | The invention discloses internal heat reducing and inflammation diminishing chili sauce, which belongs to the technical field of food. The internal heat reducing and inflammation diminishing chili sauce is formed by the following components according to weight percent: 0.05%-1.5% of dendrobium polysaccharides and the balance of conventional chili sauce. According to the invention, the dendrobium polysaccharides are added to the conventional chili sauce, so that the defect that the conventional chili sauce causes internal heat increase and inflammation can be overcome, the chili sauce provided by the invention has the effects of reducing internal heat and diminishing inflammation, a broad market is provided for the chili industry and the traditional Chinese medicine industry, and the chili sauce has good application prospect. |
| priorityDate | 2013-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 124.