http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190120137-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9369ea543251a1b16d72375a1d29f671
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e33878a7a3bba75c522142590f47bda8
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
filingDate 2019-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dd7861d0dc9d13d5e00a887414cfb9c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff0bd8d55d1189d64560e44f0e8411aa
publicationDate 2019-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20190120137-A
titleOfInvention Composition for Red Bean Doenjang of Salt Reduction and Shelf Life Extension and Manufacturing Method Thereof
abstract The present invention relates to a traditional soybean curd composition and a method for producing the same that are capable of low salt and extended shelf life. Traditional soybean paste composition of the present invention is composed of conventional doenjang, steamed beans, red bean malt, wheat malt, sun salt, processed salt, grapefruit extract, alcohol and purified water.
priorityDate 2019-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-960000066-A
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3914
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538410
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419480933
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID453116950
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID9321
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID410443241
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID87088
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID459109
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID5353
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID4764
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID213308
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID213308
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID5062
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3885
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4565
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4565
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID702
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID409089499
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID74358
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3712
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID5353
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3621
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3914
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3621
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID87088
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3885
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID5062
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23672301
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID459109
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3712

Total number of triples: 57.