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ArticleJ-GLOBAL ID:200902002039434347整理番号:86A0126810

海そう脂質の抗酸化性および食品抗酸化剤としての利用について

Antioxidative activity of sea weed lipids and their utilization to food.

著者:西堀すき江(東海学園女短大)、並木和子(すぎ山女学園大家政)
資料名:家政学雑誌 巻:36 号:11 ページ:845-850
発行年:1985年11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.