http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120104020-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6459dd8fe4634fd79a34da8e3c56c8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4aaf127397fd5f114d8bfee1628e155e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82ac44238a614113a866ffd7a99a7458 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b052bd70086f2e3639f882e25eba3ff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e905ff4779eab2f7fc6d97c5fd3689b8 |
| publicationDate | 2012-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120104020-A |
| titleOfInvention | Method for preparing fermented wine containing camphor ginseng and fermented wine prepared thereby |
| abstract | The present invention relates to a method for preparing fermented wine containing camphor ginseng and a fermented wine prepared thereby, more specifically, ginsenoside which is an active ingredient of camphor ginseng by fermenting the camphor ginseng prototype or fermenting sectioned or powdered camphor ginseng ( The present invention relates to a method for producing a fermented liquor having improved pharmacological efficacy and enhanced body absorption by improving the content of ginsenosides, and a fermented liquor prepared thereby. According to the present invention, by adding fermented camphor ginseng slices or camphor ginseng powder to the starch material, the fermented liquor can be produced to increase palatability while increasing the body's absorption of the active ingredient, it can be produced makgeolli or wine according to the type of starch material have. |
| priorityDate | 2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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