| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41521e4a3bb9cd264fa80474053425a4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be72ff54466eadc69a81afe8eabc9444
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c78d1afb0d11595094020a35ad3addcd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db81290d138465136bd577764b0d1a39 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-808 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 |
| filingDate |
2003-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_366e9eb21febe89bfae9e8b66822b880
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ba55fa0efc3210b31de03379c093f11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fac35d8f9ddc51b085dbbf0dab7cf8b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b08909087fd981c22f10d576584413d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e41c9cc88429795a9eac37beef1936c |
| publicationDate |
2004-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20040081949-A |
| titleOfInvention |
Sweet Bio-Fresh Leaves Tea of Ashitaba |
| abstract |
The present invention is to extract by rapid leaching by a porous technique by freezing / freezing without applying heat by pressing / crushing / transition / landing molding to remove the bitter taste on fresh leaves of fresh vinegar And it relates to a method for producing a sweet bio-leaching tea with fresh vinegar leaves in order to make the digestive absorption quickly when taking the powder directly.n n n The present invention relates to a new production method for producing excellent products retaining the unique color, aroma and taste of fresh leaf produced by the present invention (็ฅไป ่).n n n The present invention relates to a new manufacturing method for commercialization of fresh vinegar in the natural state closest to the state of fresh leaves when grown on the ground. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015077511-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100852258-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100853838-B1 |
| priorityDate |
2003-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |