http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102042448-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-318 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102042448-B1 |
| titleOfInvention | Composition of Enzyme Food for Strengthening Scalp Hair and Manufacturing Method Thereof |
| abstract | The present invention is pretreated by soaking and cooking brown rice, and also by soaking and cooking soybean. And aspergillus oryzae seedlings are made of koji inoculated with fermented seedlings of Aspergillus duckwood in the pretreated brown rice, and inoculated and fermented with Bacillus subtilis bacteria in the pretreated soybean, Drying and grinding the brown rice fermented product and soybean fermented product, and preparing an enzyme food by adding an excipient and a health functional ingredient to the ground product. Enzyme food of the present invention, after ingestion, the hair becomes thicker, the tensile strength becomes stronger, the hair per hair follicle increases, and the amino acid content of the hair increases. |
| priorityDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.