http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101133950-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2008-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101133950-B1 |
| titleOfInvention | Fermentation peak determination method of enzyme fermented tea |
| abstract | The present invention relates to a method for determining the fermentation peak of an enzyme fermented tea. The result of monitoring the change of color tone and components during the fermented tea manufacturing process using tea leaves as a raw material, the highest peak of redness and yellowness and the highest peak of theaflavin production. This match was found, and this peak corresponds to 100% fermentation, providing a method for determining the fermentation peak of the enzyme fermented tea.n n n n Fermented tea, fermentation peak determination, catechin, theaflavin, color tone, high performance liquid chromatography |
| priorityDate | 2008-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.