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filingDate 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48976834c730d6ccaeb76f617e577ddc
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publicationDate 2015-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20150078612-A
titleOfInvention A powder for infusion and improving mouthfeel of Red Ginseng and process for the same
abstract The present invention relates to red ginseng crude powder for improved leachability and improved mouthfeel and a method for preparing the red ginseng crude powder. More particularly, the present invention relates to roasting of white ginseng or red ginseng in a temperature range at which ginsenoside components, The present invention also relates to a red ginseng crude powder with improved texture and an improved process for producing the red ginseng crude powder, which can improve the flavor and flavor peculiar to red ginseng.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220092762-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190059525-A
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