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ArticleJ-GLOBAL ID:200902000059775687整理番号:82A0221126

葉たばこの発酵に関する研究 VI 発酵処理の際に生出する臭気成分・ガス濃度について

著者:三宅よし之(専売宇都宮たばこ試)、松倉正雄(専売中研)、川島伸まろ(専売中研)
資料名:宇都宮たばこ試験場報告 号:18 ページ:25-34
発行年:1981年06月01日
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
It’s useful for making new discoveries and uncovering new information.

Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.