http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101134110-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2009-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101134110-B1 |
| titleOfInvention | Method for preparing fermented beverage of oyster mushroom with increased antioxidant activity |
| abstract | The present invention relates to a method for producing a fermented beverage of oyster mushroom with increased antioxidant activity, and to a fermented beverage of oyster mushroom prepared by the above method, wherein the oyster mushroom fermented beverage is manufactured in a pouch pack and is functionally portable so that it can be beaten. to be.n n n Oyster mushroom, antioxidant power, fermented beverage, Bacillus subtilis, acetobacter aceti |
| priorityDate | 2009-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.