http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101865182-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_77921d1a398cdf991bf63c5cb105203d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-16 |
| filingDate | 2018-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f5264fe9e0a32b716dacf252c916791 |
| publicationDate | 2018-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101865182-B1 |
| titleOfInvention | Manufacturing Method of raw rice wine Using Fermented Lactic Acid Bacteria from Kimchi |
| abstract | More particularly, the present invention relates to a method for producing Takju using fermented Kimchi lactic acid bacteria, and more specifically, by increasing the acidity of kimchi lactic acid bacteria in Takju, it prevents the propagation of the germs and inhibits the activity of some yeasts, The present invention relates to a method for preparing Takju using a fermented product of Kimchi lactic acid bacteria, which is useful for enhancing retention and enhancing activity in the body due to Kimchi lactic acid bacteria living in Takju after eating. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220089354-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102542455-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220054010-A |
| priorityDate | 2018-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.