http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101280441-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2009-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101280441-B1 |
| titleOfInvention | Food composition and cosmetic composition containing casein phosphopeptide-H (CPP-H) as an active ingredient having sulfate activity and cell activation function |
| abstract | The present invention relates to milk and beta casein- containing one or more selected from the group consisting of garlic, black garlic, onion, ginseng and red ginseng and casein phosphopeptide-H (Mix-pep.), Beta casein-H, beta casein-H A food composition comprising at least one selected from the group consisting of fermented milk fermented with milk containing H, which is soft in taste, low in odor, and excellent in antioxidant function and cell activation function, Body absorption also shows excellent characteristics.n n n Garlic, black garlic, beta casein-H, casein phosphopeptide-H (Mix-pep.), Antioxidant, cell activation |
| priorityDate | 2009-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 206.