| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7db00aa48bc4b6946b319d80e43ece7d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-70 |
| filingDate |
2018-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f5841f8e6b14b2fd95196f8c2a6b7cf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_568ae21ff12b1102305c4ae227e8a68d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_010db70974db754e14aa28f97406362b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab52ba2f886900d55930df8f76b38d7d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43e935e05c8898eb149e52048c7ea83e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d422e474e0e1ab2fae0876c2427b539a |
| publicationDate |
2019-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20190142160-A |
| titleOfInvention |
Composition for Preventing and Improving Obesity and metabolic disease fermented herb extract |
| abstract |
The present invention relates to a composition for the prevention and improvement of obesity or metabolic disease using the plant fermentation extract as an active ingredient, and more particularly to a technology that can further increase the effect by going through the fermentation extraction process for buckwheat. More specifically, it is effective that the fermented extract of buckwheat is a concentrate of 55 to 75 Brix. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112515179-A |
| priorityDate |
2018-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |