Predicate |
Object |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-762 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2437 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
filingDate |
2011-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate |
2013-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-101288799-B1 |
titleOfInvention |
Method of producing citrus fermented foods and citrus wine |
abstract |
The present invention comprises a juice step; Enzyme reaction step; And it relates to a method of producing a citrus fermented food comprising a fermentation step, through the present invention through the enzymatic hydrolysis to increase the flavonoid aglycoside content, by using a citrus hydrolyzate to provide a citrus fermentation liquor improved functionality. |
priorityDate |
2011-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |