| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate |
2013-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2015-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101575609-B1 |
| titleOfInvention |
Method for producing Arctium lappa tea with increased antioxidant activity and Arctium lappa tea produced by same method |
| abstract |
(A) steam treating sliced burdock; And (b) frying the steamed burdock of step (a) after hot air drying, and then roasting the burdock. The method for producing the burnt shark tea according to claim 1, wherein the antioxidant activity is enhanced Burdock tea and processed burdock tea. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230127553-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180106077-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220065411-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101850400-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102000986-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190028193-A |
| priorityDate |
2013-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |