http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102214049-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 |
| filingDate | 2018-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102214049-B1 |
| titleOfInvention | Oil composition having excellent ability to suppress rancidity |
| abstract | The present invention relates to a fat or oil composition having excellent rancidity inhibiting ability, and more particularly, to a fat or oil composition having freshness maintained over a long period of time by suppressing rancidity of fried oil during frying cooking. |
| priorityDate | 2018-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.