http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109122815-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9288856fbfc9e3ce474e0ec5c7e8e1c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-10 |
| filingDate | 2018-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1574ded95a004e58e83e6d5a936bb2a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1a877d399b3e66e9689e2fe695c2a13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e2749d8297960065ec2fae012c20b6d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fe07194aadb7b50d1317bbc9026874d |
| publicationDate | 2019-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109122815-A |
| titleOfInvention | The fresh-keeping film liquid of hydrophobically modified gel-type and preparation containing glycine betaine for meat |
| abstract | The present invention provides a kind of fresh-keeping gel film liquid of the meat hydrophobically modified containing glycine betaine and preparation method thereof, seaweed glue, anti-bacterial refreshing compound of the meat preservation gel film liquid by hydrophobically modified, and the helper components such as chitosan, carboxymethyl cellulose, glycerol are prepared, and glycine betaine, resveratrol, ascorbic acid, rosmanol, cinnamic acid, Herba Origani Vulgaris quintessence oil etc. are contained in the anti-bacterial refreshing compound.Fresh-keeping gel film liquid provided by the invention has good meat surface filming, fresh-keeping effect and easily takes off film property. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111742978-A |
| priorityDate | 2018-09-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 88.