METHOD FOR MANUFACURING A FERMENTED ALCOHOLIC BEVERAGE USING THE BLACK GARLIC WITH MAXIMOWICZIA CHINENSIS LYCIUM CHINESE PLANTAGINIS SEMEN RUBUS COREANUS FRUIT AND CUSCUTA JAPONICA CHOIS

A manufacturing method of a fermented alcoholic beverage using oja(Cuscuta japonica Chois., Rubi Fructus, Schisandra chinensis, Lycium chinense and Plantaginis Semen) and black garlic comprises the following steps of: adding water and saccharide to a black garlic concentrate, and manufacturing a bla...

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Bibliographische Detailangaben
Hauptverfasser:	KANG, HAK JOONG, KWON, JIN HYEON, HWANG, SEONG MIN, JEONG, EUN BI
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE
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