http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101523528-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-28 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2013-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101523528-B1 |
| titleOfInvention | Composition for blanching of vegetable comprising magnesium sulfate as active ingredient |
| abstract | The present invention relates to a composition for blending herbs containing magnesium sulfate as an active ingredient, and a method for blanching herbs by adding herbs to the composition, wherein the blanching of the herbs provided by the present invention ) Composition of the present invention inactivates enzymes related to degradation of herbals to minimize quality changes, and has a bactericidal effect as well as inhibiting aging and low-temperature disorders, and is widely used as a pretreatment method for herb storage. So that it can be usefully used for research on food development, use and processing methods. |
| priorityDate | 2013-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.