http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210040494-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52f0b4d063f5017b4fcd6ac7b3f2ba10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2019-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e92b3844b8946155c246d9ad358921cb |
| publicationDate | 2021-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210040494-A |
| titleOfInvention | Process for the preparation of raw rice wine containing barley |
| abstract | The present invention relates to a method of manufacturing makgeolli, and the makgeolli prepared according to the method of the present invention provides a health food with an excellent content of beta glucan and anthocyanin, so that it can lower blood cholesterol and has excellent antioxidant power. It is expected to be usefully used in the field as it has absolutely superior acceptability compared to the makgeolli of. |
| priorityDate | 2019-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.