http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140011158-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac34a1e3f6b2e7fa9b59ebbcd30a7d91 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-316 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-314 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-161 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f2b5b1b81ca44193652abf5ce3d3486 |
| publicationDate | 2014-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140011158-A |
| titleOfInvention | Composition and manufacturing method of functional food containing organic acid chelating magnesium compounds and herbal extract |
| abstract | An object of the present invention relates to a functional food composition excellent in volume improvement, vocal cord protection, increased lung capacity, muscle relaxation, and fatigue recovery containing magnesium organic acid compound and plant mixed extract, and more specifically, formic acid ( formic acid, lactic acid, phosphoric acid, phosphoric acid, citric acid, malic acid, fumaric acid, acetic acid, propionic acid, succinic acid A plant comprising a magnesium compound combined with at least one organic acid selected from the group consisting of organic acids consisting of oxalic acid, butyric acid, and at least one selected from the group consisting of quince, bellflower, schizandra, guarana, and pine needles. Mixed food composition prepared by the addition of the plant extract obtained by hot water extraction, the preparation method and mixing It provides a functional food preparation with the sacred. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107668448-A |
| priorityDate | 2012-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 158.