http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100531740-B1

Outgoing Links

Predicate Object
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
filingDate 2003-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-100531740-B1
titleOfInvention Schizandra concentration method and schizandra distillate wine
abstract The present invention is directed to a method for obtaining a schizandra concentrate in a form usable from Schizandra chinensis and Schizandra chinensis prepared using Schizandra concentrate.n n n To this end, the present invention and the washing step of washing the harvested dried Schisandra chinensis; Immersing the washed Schizandra chinensis in distilled water and soaking it at room temperature for 70-90 hours to quench the active ingredients contained in Schizandra chinensis; Schisandra chinensis fruit separation process, filtering Schisandra chinensis fruit, cooling the water taken, and separating Schisandra chinensis liquid and water; A method of extracting Schizandra chinensis extract obtained from Schizandra chinensis solution by cooling the Schizandra chinensis solution taken by Schizandra chinensis solution and removing water contained in Schizandra chinensis solution several times is provided. Schisandra liquor made by adding distilled liquor obtained by distillation is presented.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101066459-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210126273-A
priorityDate 2003-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 33.