http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102220664-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2019-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102220664-B1 |
| titleOfInvention | Method for processing red ginseng and processed red ginseng products manufactured by the same |
| abstract | The present invention generally relates to a method of processing red ginseng and a processed red ginseng product manufactured thereby. More specifically, the present invention relates to a method of processing red ginseng by a steaming method and a processed red ginseng product having a good flavor and an increased active ingredient, and a processed red ginseng food made by using the processed red ginseng product. |
| priorityDate | 2019-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.