http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100884721-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2007-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100884721-B1 |
| titleOfInvention | Seasoning liquid for making radishes, radishes using the same, and method for manufacturing radishes |
| abstract | The present invention relates to a seasoning liquid for the production of radishes and a method for producing radishes using the same, and is characterized by comprising 6 to 10 parts by weight of a lemon concentrate, 5 to 8 parts by weight of an enzyme-treated stevia, 1 to 2 parts by weight of DL-malic acid, 0.5 to 1 part by weight of vitamin C, 0.3 to 0.7 part by weight of citric acid, 0.1 to 0.2 parts by weight of vitamin B1 lauryl sulfate and 0.1 to 0.2 parts by weight of grapefruit seed extract And 5 to 10 parts by weight with respect to 100 parts by weight of water. When the safflower is used to produce the safflower, the roasted safflower can be obtained with excellent taste and nutrition.n n n Deionized seasoning with monascus calcium |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170022725-A |
| priorityDate | 2007-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.