http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140136670-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aeecaccc04c0a5cf734e2d112cbca20f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_403cb2c3ee89f3a6c52bb74da0649035 |
| publicationDate | 2014-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140136670-A |
| titleOfInvention | Functional Wine Salt and Manufacturing Method Thereof |
| abstract | The present invention relates to a functional wine salt containing a functional ingredient of a wine and having a high content of total phenolic compounds and capable of exhibiting an intrinsic color of the wine, and a process for producing the same. The wine salt produced according to the present invention can exhibit antioxidative activity by containing a large number of polyphenol components such as resveratrol and can exhibit unique color of wine, thereby satisfying consumers' desire for high quality food, The added value can be increased. |
| priorityDate | 2013-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.