http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180031480-A

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filingDate 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3639edbfd4a0e6eb3e75ccde68b2e6f
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publicationDate 2018-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20180031480-A
titleOfInvention Monascus-fermented black bean vinegar, method for manufacturing thereof and application thereof
abstract More particularly, the present invention relates to a method for producing fermented seaweed vinegar, and a functional beverage prepared by using the fermented seaweed vinegar. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide Hongkuk fermented soy sauce vinegar, which is rich in the content of organic acids such as acetic acid and the like, as well as the non-glycosylated isoflavone, using the fermented red yeast seasoning as a raw material. The safflower vinegar according to the present invention is excellent in xanthine oxidase (XO) inhibitory activity, has hyperlipidemia and improved gout.
priorityDate 2016-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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