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ArticleJ-GLOBAL ID:200902000066890807整理番号:89A0512262

Enzyme and whole cell production of flavor and fragrance compounds.

香料及び芳香剤の酵素及び細胞を用いた製造

著者:WILLIAMS R E(National Research Council, Ontario, CAN)、ARMSTRONG D W(National Research Council, Ontario, CAN)、MURRAY W D(National Research Council, Ontario, CAN)・・・
資料名:Ann N Y Acad Sci 巻:542 ページ:406-412
発行年:1988年
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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.