http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101290573-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2011-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101290573-B1 |
| titleOfInvention | Ginseng tea manufacturing method with improved flavor |
| abstract | The present invention relates to a ginseng tea manufacturing method comprising the step of amino acid treatment to ginseng tea manufacturing process and ginseng tea with improved flavor prepared according to the method, the manufacturing method according to the present invention reduces the unique flavor and taste of ginseng By providing a sweet taste and refreshing taste and improving the color, it will provide ginseng tea with new taste and aroma to consumers who are used to the flavor of the existing ginseng tea, and allow consumers who have a sense of rejection of the flavor of the existing ginseng tea without rejection. |
| priorityDate | 2011-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.