http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101983657-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B9-0003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61L9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-115 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-05-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101983657-B1 |
| titleOfInvention | Schisandra fragrance extract and preparation method the same |
| abstract | The present invention relates to an extract of Omija fragrance and a method for producing the same, comprising the steps of: freeze-drying Omija; Milling the lyophilized Schizosaccharomyces pombe; Mixing the ground pollen slurry with water to obtain a mixture; And distilling the mixture at a reduced pressure of 51 mmHg to 370 mmHg to obtain a food having excellent extraction efficiency, environmental friendliness, minimization of the aroma component of the omija, and excellent flavor, And a method for producing the same. |
| priorityDate | 2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.