http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020050568-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75f7bf2047530f60a0f4af94e91b6387 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2000-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0a0ebba1e509a94c161b7187399a2be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07cb0feab1971fd50647c05cac47dd3d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd72616eddc9eef87e2a431e3b7b83f3 |
| publicationDate | 2002-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020050568-A |
| titleOfInvention | Method for preparing mustard leaf added Korean cabbage kimchi having an anti-atherogenic effect |
| abstract | The present invention relates to a method for producing functional kimchi that can prevent atherosclerosis and has excellent taste, flavor, texture, and the like. The method comprises cabbage as a main component, and red pepper powder, garlic, ginger, seasoning base, salted fish, and the like. To prepare the cabbage kimchi, characterized in that the amount of 5 ~ 30% by weight, fresh red pepper powder 2 ~ 4% and garlic 2 ~ 4% by weight relative to the total weight of kimchi. |
| priorityDate | 2000-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.