| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_edcb03f19fc4d18d13eb9c09f8eb1e16 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-07 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-74 |
| filingDate |
2009-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b1b61012bd4431502650812862d784c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b7fd59716cd36cc5ce7684b26b0dd35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f408db73ba64468648c45ddddf5a59f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a607f97f9e99b321734bcc98393cce1b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed57fefbfb1b2e616d7e42069bbd19fd |
| publicationDate |
2010-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100089701-A |
| titleOfInvention |
Fermented red ginseng by two-step fermentation method and its manufacturing method |
| abstract |
The present invention relates to a fermented red ginseng by a two-step fermentation method and a method for producing the same, by using a specific enzyme by the first step of fermentation and changing the characteristics of the red ginseng, by Bacillus sp. By changing the red ginseng fermentation properties by the N2 strain has an excellent effect of providing fermented red ginseng as a processed ginseng that dramatically enhanced the functionality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200026147-A |
| priorityDate |
2009-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |