http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103361227-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c622db9a8d4d5dd67a905df9a0b0854 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c68ec112c3ebf0be03ed15f2bc316f28 |
| publicationDate | 2015-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103361227-B |
| titleOfInvention | Pawpaw brandy and pawpaw juice wine as well as preparation processes for pawpaw brandy and pawpaw juice wine |
| abstract | The invention discloses pawpaw brandy and pawpaw juice wine as well as a preparation process for the pawpaw brandy and the pawpaw juice wine. The preparation process for the pawpaw brandy comprises the following steps of: S1200, decomposing cellulose, namely adding cellulase into pawpaw peel residues to decompose the cellulose in the pawpaw peel residues. The preparation process provided by the invention can be used for not only recycling the pawpaw peel residues, reducing waste and alleviating environmental pollution but also preparing the pawpaw brandy and the pawpaw juice wine which are mellow and full in mouth feel. |
| priorityDate | 2013-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 103.