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filingDate 1999-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bf2e9209476d1a27e417be23043583d
publicationDate 2001-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2001163793-A
titleOfInvention Method for deodorizing and reducing off-flavors and bitter components of plant rhizomes by plant components
abstract (57) [Summary] (Problem corrected) [Problem] A method for deodorizing and reducing the off-flavor and bitter taste components of rhizome turmeric without impairing the physiologically active function and effective components of turmeric useful as pharmaceutical and food ingredients Offer. A piece of turmeric is treated with 1) an aqueous solution of α-aminobutyric acid; 2) an aqueous solution of potassium aluminum sulfate; and 3) a petiole of ginseng, which is immersed in an aqueous solution of aluminum potassium sulfate. Do.
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