http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102226265-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2018-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102226265-B1 |
| titleOfInvention | Method for Preparating functional grain syrup comprising Cynanchi wilfordii extract and functional grain syrup preparated thereby |
| abstract | It relates to a method of manufacturing a functional jocheong containing baekshou and a functional jocheong produced by the method, and a bar that can produce jocheong having high palatability and excellent antioxidant activity while containing baekshou prepared by the above manufacturing method. It can be usefully used, and jocheong prepared by the manufacturing method can also be usefully used as a functional jocheong. |
| priorityDate | 2018-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.