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ArticleJ-GLOBAL ID:200902001901015129整理番号:89A0133048

Structure, sweetness and solution properties of small carbohydrate molecules.

低炭水化物分子の構造,甘味と溶液の性質

著者:BIRCH G G(Univ. Reading, Reading, GBR)、SHAMIL S(Univ. Reading, Reading, GBR)
資料名:Journal of the Chemical Society. Faraday Transactions. 1 巻:84 号:8 ページ:2635-2640
発行年:1988年08月
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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.