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ArticleJ-GLOBAL ID:200902001934816500整理番号:81A0166195

The partial specific volume of lysozyme chloride in water under pressure.

加圧下での水中のリゾチーム塩化物の部分比容

著者:CHIRI R-M(Univ. Provence, France)、AB<span style=text-decoration:overline>E ́</span>TINO F(Univ. Provence, France)、BARET J-F(Univ. Provence, France)・・・
資料名:Makromol Chem 巻:182 号:1 ページ:113-118
発行年:1981年01月16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.