http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190023505-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1058562bde70924f178b527310b2bf3a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2017-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6e13f52880889c048107689537ae465 |
| publicationDate | 2019-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190023505-A |
| titleOfInvention | A Study on the Production Method of Kimcheon by Using Green Tea to Improve Footlight |
| abstract | The present invention provides a kimchi comprising a green tea leaf corresponding to 0.001 wt% to 15 wt% of the total weight of the kimchi in a kimchi made from vegetables. The method of manufacturing a kimchi according to the present invention is free from a change in flavor such as sagging of the kimchi and a deterioration of texture feeling as compared with the conventional kimchi and the taste of the kimchi is maintained even after a long storage period, , And a clean, soft taste is maintained. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220048926-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102229553-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220141404-A |
| priorityDate | 2017-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.