首页> 外国专利> METHOD FOR MANUFACTURING FUNCTIONAL VINEGAR HAVING ENHANCED ANTIOXIDANT ACTIVITY AND PLENTIFUL FREE AMINO ACIDS THROUGH COMPLEX FERMENTATION OF KIWI FRUIT WINE AND KIWI FRUIT JUICE

METHOD FOR MANUFACTURING FUNCTIONAL VINEGAR HAVING ENHANCED ANTIOXIDANT ACTIVITY AND PLENTIFUL FREE AMINO ACIDS THROUGH COMPLEX FERMENTATION OF KIWI FRUIT WINE AND KIWI FRUIT JUICE

机译：通过奇异果酒和奇异果汁的复合发酵生产具有增强的抗氧化剂活性和丰富的游离氨基酸的功能性醋的方法

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摘要

The present invention is to provide a method for manufacturing functional vinegar having enhanced antioxidant activity and plentiful free amino acids through complex fermentation of kiwi fruit wine and kiwi fruit juice, and functional vinegar manufactured by the method.;COPYRIGHT KIPO 2017

机译：本发明提供了通过猕猴桃酒和猕猴桃汁的复合发酵来制造具有增强的抗氧化活性和丰富的游离氨基酸的功能性醋的方法，以及通过该方法制造的功能性醋。COPYRIGHTKIPO 2017

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公开/公告号KR20170034996A

专利类型
公开/公告日2017-03-30

原文格式PDF
申请/专利权人 FARMING CORPORATION ORUMJOOGA WINERY;
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申请/专利号KR20150133315
发明设计人 CHO HYEON KOOKKR;SHIN JI HYEONKR;LEE JU YOUNGKR;LEE DONG CHEOLKR;
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申请日2015-09-21
分类号C12J1/04;C12G3/02;
国家 KR
入库时间 2022-08-21 13:27:49

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