http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101958171-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2017-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101958171-B1 |
| titleOfInvention | Method for manufacturing of fruit vinegar based on natural fermentation vingar |
| abstract | The present invention relates to a natural fermented pineapple vinegar and a process for producing the same, and more specifically, to a method for producing a natural fermented pineapple vinegar which comprises inoculating and fermenting acetic acid with various saccharides and added various sanayas, Fermented pineapple vinegar and its production method. The natural fermented pineapple vinegar of the present invention can be prepared by fermenting various kinds of artificial sweet potatoes containing a large amount of natural physiologically active substances and then adding the pineapple to the above-described grounds to further ferment and thereby effectively utilize the nutritional components of the sanjayo and pineapple It is a very useful invention in the food industry. |
| priorityDate | 2017-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.