http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101293894-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 2011-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101293894-B1 |
| titleOfInvention | High-quality seasoned seaweed with extended shelf life using onion juice |
| abstract | The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed. Through the seasoning laver production method of the present invention, by applying onion juice, vinegar, or root extract of the root of the antioxidant to the seasoning laver to extend the shelf life of seasoning laver, the quality of seasoning laver has an effect of remarkably improved It can also be confirmed that this effect is remarkably improved than when onion juice is applied to the seasoning as a single. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102267188-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200132315-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160019667-A |
| priorityDate | 2011-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.