http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101097392-B1
Outgoing Links
Predicate | Object |
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classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21172 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
filingDate | 2004-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2011-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2011-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-101097392-B1 |
titleOfInvention | Flavored germinated soybeans and soybean processed foods containing them and food containing them |
abstract | Using germinated soybeans with a germination rate of 10 to 100%, the mass ratio of γ-aminobutyric acid content and isoflavone content in soybeans is within a range, and in some cases, per 100 g of soybean solids. It aims to improve the nutritional value of legumes and improve the flavor by the content of γ-aminobutyric acid within a certain range. In addition, this germinated soybean is used as a raw material for processing soybean processed foods to improve the nutritional value of soybean processed foods and to improve flavor.n n n γ-aminobutyric acid, isoflavones, legumes |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101801806-B1 |
priorityDate | 2003-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.