http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113171752-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea6a57ee77e339109921c13870cae8ab |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J20-226 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0416 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J20-28009 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J20-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J20-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J20-28 |
| filingDate | 2021-04-26^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90bd9544c47964fc7c6efaba0e1f7649 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52bfc776c6fafc441f09375377a7d933 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b20846122d7800d4f345b7c4a2e82cdf |
| publicationDate | 2021-07-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113171752-A |
| titleOfInvention | A method for eliminating biogenic amines by utilizing metal organic framework materials during the aging process of fruit wine |
| abstract | The invention discloses a method for eliminating biogenic amines by using metal-organic framework materials during the aging process of fruit wine. The metal-organic framework materials are added to the fruit wine during the aging process to remove the biogenic amines; The organic framework material is Fe 3 O 4 nanoparticle biogenic amine remover. The skeleton material has the advantages of high hydrophilicity, high reactivity, easy separation from the reaction system, and reusable utilization rate. It can efficiently adsorb the nutrients present in the wine body without negatively affecting the nutritional composition and sensory characteristics of the wine body. Histamine, putrescine and tyramine eliminate potential food safety hazards in fermented alcoholic beverages and enhance the market competitiveness of products. |
| priorityDate | 2021-04-26^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 56 of 56.