http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101056584-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101056584-B1 |
| titleOfInvention | Kimchi containing high S-adenosylmethionine and preparation method thereof |
| abstract | The present invention relates to a high kimchi containing S- adenosyl methionine and a method for producing the same, the animal content such as oyster sauce, tuna and the like, while having a high content of S- adenosyl methionine, melon, kelp, whey It relieves the fishy and salty taste of the ingredients, and has a high content of amino acids affecting umami, which improves the taste and provides kimchi with high preference.n n n S-adenosylmethionine, umami, umami, oyster sauce, tuna |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103494907-A |
| priorityDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.