http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100364430-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 1999-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100364430-B1 |
| titleOfInvention | Anticancer activities of chinese cabbage kimchi containing KCl and process for preparation thereof |
| abstract | The present invention relates to anti-cancer cabbage kimchi containing KCl and a method of manufacturing the same. For pickled cabbage 100, radish 13.0%, green onion 2.0%, red pepper powder 3.5%, garlic 1.4%, ginger 0.6%, anchovy sake 2.2%, sugar 1.0 %, Standardized cabbage kimchi or pickled cabbage containing 2.5% final salt 7% red pepper powder, garlic 2.8%, chopi 0.1%, fresh 5%, ginger 0.6%, radish 13.0%, green onion 2.0%, anchovy sauce 2.2% Enhancement of cancer prevention function, containing 1.0% of sugar and 2.5% of final salt By replacing 20-40% of the salt added to kimchi with KCl, it has an excellent effect of enhancing anticancer activity without changing the physicochemical and sensory properties of Chinese cabbage kimchi. There is. |
| priorityDate | 1999-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.