| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ad8d07f9629f26ecf92a4d56e539ed3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5db031b1ed0c31e6caa39b2438d0cd8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate |
1998-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4184e733e020908be6dc68d98567c2ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29a1cc555d640c3e99fb89d1cd3a36f2 |
| publicationDate |
2000-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20000013638-A |
| titleOfInvention |
Eoseongcho wine using oligosaccharide as carbon source and its manufacturing method |
| abstract |
The present invention relates to a fish wine wine characterized in that the fermented together with the vinegar juice with the oligosaccharide as a carbon source, it has an excellent effect of removing the fishy smell peculiar to fish vinegar and providing a healthy beverage up to 7% alcohol content. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104087482-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104087482-A |
| priorityDate |
1998-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |