http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101839970-B1

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filingDate 2014-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101839970-B1
titleOfInvention Vegetable sause with enhanced nutrients and anti-oxydant property and preparation method thereof
abstract In the present invention, a vegetable source having enhanced nutritional characteristics and antioxidant activity including sauce stock and soy sauce stock of fermented Chongkukjang fermented with Bacillus amyloliquefaciens Ja-8, excellent in storage stability and palatability, and a method for producing the same / RTI &gt; The vegetable source according to the present invention is a 100% vegetable source and can be used as a meat source alternative vegetable source having excellent nutrition and palatability and having excellent antioxidative activity and meeting modern health-oriented trends.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101917534-B1
priorityDate 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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