| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78862cdecf6c3ec289849c9c1365c5aa |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9789
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-97 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-02 |
| filingDate |
2016-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fde4da9af6edeec4bc16f6e57fda215b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc4cbb27b1a05872341ace9d69783ba2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2dec7223fa6446f2fe3b67eb48e29b5d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1495fb00be0676d7e58c5bcce61e1edb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_745622e6bf280c8fa0d6c4990a0b487b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72a1d2c3bac7501dde2b9035dc97ad8d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf4988195343d19c9102bb57e187617b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92733770f8584d7a262f7420f0ef4597 |
| publicationDate |
2018-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180045932-A |
| titleOfInvention |
Cosmetic composition comprising ginseng fruit Fermentation Product by Aureobasidium pullulans and lactic acid bacteria |
| abstract |
The present invention relates to a method for treating ginseng fruit with Aureobasidium pullulans CXHB-8) and a fermented product of ginseng fruit obtained by double fermentation with lactic acid bacteria. According to the present invention, a cosmetic composition containing a fermented product of ginseng fruit obtained by double-fermenting ginseng fruit with black yeast and lactic acid bacteria promotes cell proliferation, restores damaged cells, inhibits collagen degradation, and inhibits skin aging And the wrinkles can be improved. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200050803-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111135116-A |
| priorityDate |
2016-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |