http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101905331-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2017-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101905331-B1 |
| titleOfInvention | Method of producing low salted Cabbage and the Kimch thereby |
| abstract | The present invention relates to a process for preparing pickled Chinese cabbage using the kinetics method and a method for preparing the pickled cabbage in which the pickled Chinese cabbage is prepared with different pickling methods, picking time and salt type, PH, acidity, total number of bacteria, number of lactic acid bacteria, sensory test, antioxidant, and anticancer activity of the kimchi after the kimchi was prepared; The cabbage kimchi with bamboo shoots dried at room temperature was prepared by using the pickled cabbage prepared at the above optimum condition, and the cabbage kimchi with increased antioxidation, anti-cancer, anti-obesity and anti-inflammatory function and storage stability of the cabbage kimchi In addition to improving the value of cabbage in terms of nutritional, functional and quality, it has an excellent effect of maximizing the utilization of cabbage by utilizing it as pickled cabbage. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220147881-A |
| priorityDate | 2017-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 177.