http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160023095-A

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
filingDate 2014-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c9b8ba927c8a04b4ef32dba9184a556
publicationDate 2016-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20160023095-A
titleOfInvention preparation method of yakju (Korean cleared rice wine) and takju ( Korean turbid rice wine) fermented by addition walnut
abstract The present invention relates to a nutritional nutritional walnut which is easy to be exposed to an adult disease due to pollution, stress and erroneous eating habits. The walnut which is the best of nutritional nutrition is not only prevented from arteriosclerosis, hypertension and heart disease by containing a lot of unsaturated fatty acid, It is a food which is known to be effective for brain development and so on, and it is about the manufacturing method of our traditional liquor. Accordingly, the present invention relates to a process for preparing a walnut food by pre-treating walnut raw materials, using the walnut shells which have been dumped out of a sugarcake prepared by Masukobado, an organic natural sugar, and using the defatted walnuts as a traditional alcoholic beverage, And to improve the consumer's preference of the walnuts and takju.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107057987-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101988928-B1
priorityDate 2014-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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