http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150065070-A

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filingDate 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43dfd2ca0851bcbb05b6c69ff42b6658
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publicationDate 2015-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20150065070-A
titleOfInvention Black garlic preserved in honey and method of processing thereof
abstract [0001] The present invention relates to a method of processing black garlic and, more particularly, to a method of processing black garlic by processing black garlic, which contains S-allylcysteine (hereinafter referred to as "SAC" Of the garlic, and to reduce the arine taste and spicy taste of the garlic. According to the present invention, in order to solve problems related to the loose characteristics of black garlic, black garlic has been subjected to various steps of sugarcane treatment. Through this process, a hardness of black garlic can be increased.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102548878-B1
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