http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102369166-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102369166-B1 |
| titleOfInvention | Food composition containing flower of Hibiscus syriacus and method thereof |
| abstract | The present invention relates to a flower tea composition for Mugunghwa using each variety of Mugunghwa flower and a method for manufacturing the same, and through sensory evaluation, a composition that can help improve taste as a food while maintaining the unique flavor, taste, and color of Mugunghwa, and a method for manufacturing the same It is added to various foods by providing compositions and composition ratios suitable for each variety of Mugunghwa flowers, and can be usefully used to improve palatability and sensory while maintaining the aroma, taste and color of Mugunghwa. |
| priorityDate | 2019-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.