http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100037229-A

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filingDate 2008-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14efc0899c10d3c2812d45a771289f1a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3997f70badc8b181f222fe9c90bf77b4
publicationDate 2010-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20100037229-A
titleOfInvention Anchovy canfish fish sauce using black garlic and its manufacturing method
abstract The present invention relates to anchovy canary fish sauce using black garlic and a method for manufacturing the anchovy canary fish sauce by mixing and ripening black garlic during anchovy processing process so as to supply the active ingredient of black garlic concentrate to canary fish sauce. It relates to anchovy canfish fish sauce using the black garlic for the purpose and a method of manufacturing the same.n n n According to the present invention, the anchovy canary fish sauce, which is used as a seasoning for kimchi processing, contains an active ingredient contained in black garlic, and when used during kimchi processing, it is possible to provide a canary fish sauce using black garlic that is healthy and beneficial.n n n n Black garlic. Canary fish sauce. Kimchi
priorityDate 2008-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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