http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102048845-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2116 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102048845-B1 |
| titleOfInvention | Corn tea with enhanced antioxidant ability and preparation method thereof |
| abstract | The present invention relates to a corn tea with enhanced antioxidant capacity and a method for producing the same, specifically (a) processing the corn by swelling or roasting; And (b) relates to a method for producing a corn tea comprising the step of heating by adding water to the corn, corn tea prepared by the manufacturing method, a food composition comprising the corn tea. Since the manufacturing method according to the present invention can increase the antioxidant capacity of the corn tea, it can be actively used in the development of corn tea with improved functionality and food using the same. |
| priorityDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.