http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101626650-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q2600-156 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-6813 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Q1-686 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-68 |
| filingDate | 2014-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101626650-B1 |
| titleOfInvention | Single nucleotide polymorphism marker composition associated with meat flavor in Hanwoo and method for determination of meat flavor in Hanwoo using same marker |
| abstract | The present invention relates to a single nucleotide polymorphism (SNP) marker composition for Hanwoo and Kuk flavor and a method for diagnosing the flavor of Hanwoo and Korean beef using the same. More particularly, the present invention relates to a method for diagnosing the flavor of Hanwoo and Korean beef by using at least one single base selected from the group consisting of 26th nucleotides of SEQ ID NO: And a polynucleotide consisting of 5-50 consecutive DNA sequences containing a polymorphism (SNP) marker, or a complementary polynucleotide thereof. The present invention also provides a method for diagnosing hanwoo meat flavor using the SNP marker and a diagnostic kit. Based on this, it is possible to develop Hanwoo meat with excellent taste and it can be used for improving the quality of Hanwoo and improving Hanwoo. |
| priorityDate | 2014-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.