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ArticleJ-GLOBAL ID:200902002038447887整理番号:92A0469539

ホエータンパク質の酸性領域におけるゲル化特性

著者:河村フジ子(東京家政大)、黛明美(東京家政大)、西谷紹明(雪印乳業 技研)
資料名:日本食品工業学会大会講演集 巻:39th ページ:58
発行年:1992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.