http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I674101-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P37-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-744 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 |
| filingDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8d96fff31ad3a427b0f13eaee87380e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e02c7cecf0424c679c0856f45321c14f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7787432d017bb1748663e9316d626237 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c38158f24940fcc191aaa204ee8da93 |
| publicationDate | 2019-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I674101-B |
| titleOfInvention | Method for preparing lemon fermentation product and use thereof |
| abstract | The invention discloses a method for preparing a lemon fermentation product, which comprises fermenting a lemon juice with at least one lactic acid bacteria, wherein the pH of the lemon juice is 3 to 4, and the sugar content is 15 o Brix; and The strains are Lactobacillus plantarum , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus delbrueckii subsp. Bulgaricus , or any combination thereof. By administering the lemon fermentation product, it can effectively achieve immune regulation, anti-inflammatory and anti-allergic effects in the individual. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111700849-A |
| priorityDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.