http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101677909-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101677909-B1 |
| titleOfInvention | Method for producing Oenanthe stolonifera fermented solution with improved alcohol decomposition ability and Oenanthe stolonifera fermented solution produced by the same method |
| abstract | The present invention relates to a method for preparing a fermented fermentation broth having enhanced alcohol decomposition ability, a fermented fermented broth produced by the fermentation method, and a processed food containing the fermented fermented broth. More specifically, the present invention relates to: (a) And citric acid treatment with stirring; (b) preparing a mixture by mixing the citric acid-treated parsley, sugar and oligosaccharide of step (a); And (c) adding an acid-resistant lactic acid bacterium to the mixture prepared in step (b) and fermenting the fermented product. The method for producing the fermented fermented milk having improved alcohol decomposition ability, the fermented fermented milk produced by the method, And a processed food containing the pasty fermentation broth. |
| priorityDate | 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 256.