http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101718590-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-334 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P25-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 |
| filingDate | 2014-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101718590-B1 |
| titleOfInvention | Food composition for relieving hangover comprising Lactococcus fujiensis |
| abstract | The invention Lactococcus puji N-Sys (Lactococcus fujiensis or a culture thereof as an active ingredient. More particularly, the present invention relates to a functional cream cheese prepared by using Lactococcus fujiensis having an ethanol and acetaldehyde decomposing function, Functional cream cheese is preferably used as a functional health food for hangover, and it can widely decompose acetaldehyde, which is an ethanol degradation product, to minimize the accumulation of acetaldehyde, which can cause cancer in the body. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese. |
| priorityDate | 2014-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 270.