http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210143470-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-43 |
| filingDate | 2020-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210143470-A |
| titleOfInvention | Beverage base comprising anthocyanin and preparation method of beverage using the same |
| abstract | The present invention relates to an alkaline composition for stabilizing anthocyanins, a beverage base comprising the same, and a method for producing a beverage using the same to change the color of a beverage from purple to indigo to red to pink. According to the beverage manufacturing method of the present invention, the color of the beverage can be significantly changed from purple to indigo to red to pink, thereby increasing the palatability of the beverage. |
| priorityDate | 2020-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 97.