| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98b17e1adf792388f943c95147092ec6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate |
2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fad955b7ce36ba0915acc0e5afcdac34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b487671de6acfac44a1c940238e77bfa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_098ce684b2c0ae36684232b9e2069a35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de29ba3e339f6920585bb5e7ac37670e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93cafeac8e952949e5e5666e0e43bc7a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fe48866acc48ae35003441a087ec67d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_489a0367d863530ca3d9bfb66f702474 |
| publicationDate |
2014-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101456287-B1 |
| titleOfInvention |
The method for manufacturing anti-oxidant and anti-inflammatory functional tea product made from salvia plebeia leaves, and the product made by the method |
| abstract |
The present invention relates to a method for producing a functional tea using a leaf tea leaf, and a functional tea, and relates to a method for producing a functional tea using the leaf tea leaf having no cytotoxicity and antioxidative and anti-inflammatory properties and a functional tea. The present invention also relates to a method for preparing a functional tea using the leaf tea leaves having an increased preference degree by removing the stalks of the tea leaves and decreasing the temperature gradually. The present invention also relates to a method for preparing a functional tea and a functional tea using the tea leaf tea of the present invention in which the lemon and / or citrus peel are further mixed to increase the functionality and the degree of preference. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230100950-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160130624-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101702120-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016178490-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114223764-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114223764-A |
| priorityDate |
2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |