http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108542995-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2236-13 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8945 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P39-06 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K125-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108542995-B |
| titleOfInvention | Fresh-cut yellow yam slices with high antioxidant activity and preparation method thereof |
| abstract | The invention discloses a fresh-cut yellow yam slice with high antioxidant activity and a preparation method thereof. The preparation method of the fresh-cut yellow yam slices comprises the following steps: (1) cleaning rhizoma Dioscoreae, and peeling; (2) slicing the Chinese yam processed in the step (1) to obtain Chinese yam slices, and soaking the Chinese yam slices in an NaC1O aqueous solution; (3) and (3) filling the yam slices treated in the step (2) into a packaging bag, and storing at 22-28 ℃ until the yam slices become yellow, thus obtaining the fresh-cut yellow yam slices. Compared with white yam slices, the yellow fresh-cut yam slices provided by the invention have higher antioxidant activity, meet market demands and have wide development prospects. |
| priorityDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.