http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107897356-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac35726ec68c04b172b3da715602dcfc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2331e10f013f060720ea7eeded029ee8 |
| publicationDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107897356-A |
| titleOfInvention | A kind of agent keeping vegetable fresh and preparation method thereof |
| abstract | The present invention relates to agricultural products storage and preservation technical field, and in particular to a kind of agent keeping vegetable fresh and preparation method thereof.It is made of following parts by weight composition：10 18 parts of potassium permanganate, 10 30 parts of sodium pyrosulfite, 15 25 parts of grape leaf, 6 10 parts of grape pip, 48 parts of sorbierite, 25 50 parts of lignin, 69 parts of propolis, sucrose fatty acid ester 48 parts of compositions, 15 parts of ascorbic acid.The agent keeping vegetable fresh of the present invention, does not add any chemical synthesis substance, green non-pollution, can make vegetables keep more long freshness, and will not reduce the flavor and nutriment of vegetables, extend the storage time of vegetables in preparation process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108835234-A |
| priorityDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.