http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101093531-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2008-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101093531-B1 |
| titleOfInvention | Kimchi ripening method for BAA production |
| abstract | The present invention relates to a kimchi ripening method for producing a large amount of gamma (amino-aminobutyric acid). In the present invention, lactic acid bacteria are grown from kimchi containing glutamic acid, and matured for 23-44 hours at a temperature of 13-16 ° C. to convert glutamic acid to GABA and increase the content of GABA using lactic acid bacteria.n n n n Kimchi, GABA, Ripening |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9525464-B2 |
| priorityDate | 2008-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.