http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104305425-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b96bfaa9b87295b9eb646685e854b3c3
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
filingDate 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e927fb291a084299177f078841a3464b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29873a77ec5991769ac34e76b06dd1c2
publicationDate 2015-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-104305425-A
titleOfInvention Eucommia leaf-containing beverage and preparation method thereof
abstract The invention discloses eucommia leaf-containing beverage and a preparation method thereof. The eucommia leaf-containing beverage comprises the following components in percentage by weight: 5-15% of eucommia leaf, 1-6% of asparagus lettuce, 1-5% of medlar, 1-5% of black sesame seeds, 1-3% of citric acid, 0.3-0.45% of starch sugar, 0.1-0.5% of guar gum, 1-2% of wild honey, 0.04-0.09% of sodium benzoate and the balance of purified water. The eucommia leaf-containing beverage has the advantages as follows: in combination with other components, medicinal efficacies of the eucommia leaf in tonifying the middle Qi, benefiting vital Qi and strengthening bones and muscles are fully played, so that the eucommia leaf-containing beverage has a relatively good health-care effect, a relatively good formulation scheme and pleasant taste.
priorityDate 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID112863
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419474445
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID311
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID112863
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3656
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID193163
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID517055
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID193163
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID233715
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID453808416
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3656
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID233715

Total number of triples: 30.