http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101749025-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2015-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101749025-B1 |
| titleOfInvention | Functional salt contained solution of japanese apricot and method for manufacturing thereof |
| abstract | The present invention relates to a functional salt containing a mushi juice which can increase the color, flavor, taste and overall acceptability of a food while increasing the antioxidant function of foods using the salt, and a process for producing the same. (B) cooling the roasted stearic salt to room temperature while keeping it in a desiccator, and then adding the juice of the muesli prepared in step (a) to homogenize the mixture; (c) And drying the resulting salt in a dry oven to provide an antioxidant function and to store the food for a long period of time. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230106413-A |
| priorityDate | 2015-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.