| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df57084292c595bc6a7981b9dedd34b4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07D311-62 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D311-62 |
| filingDate |
2022-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bce0357557e2fd8c735e2df5c06f4540
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb6810fb6807d24b3e4fc3e582285286
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31a19be938f4aecbd59584fe6aa87b32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1339eea86e01e4edd314f03301d9a20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46e59b963adbc3d6a8e25514b3abadb5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1136868969afd28b55793fc11ff5027
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70b4ccec1a4e0f3371dfdc51c9f11b39 |
| publicationDate |
2022-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-114634475-A |
| titleOfInvention |
A kind of method for improving the stability of proanthocyanidins in black fruit Lycium barbarum rosehip paste |
| abstract |
The invention discloses a method for improving the stability of proanthocyanidins in the black fruit, wolfberry and rosehip paste, and uses dextrin as an additive to improve the stability of the proanthocyanidins in the black fruit, wolfberry and rosehip paste. The invention utilizes the properties of the hydrophobic cavity structure of dextrin and uses dextrin as an additive to improve the stability of proanthocyanidins in the black fruit Lycium barbarum rosehip paste, with simple process steps and convenient operation. |
| priorityDate |
2022-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |