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Articleの詳細情報

ArticleJ-GLOBAL ID:200902002089960260整理番号:86A0215951

Effect of microorganisms on some food dyes.

食用色素に対する微生物の影響

著者:BANDYOPADHYAY T S(Central Food Lab., India)、GUHA A K(Central Food Lab., India)、ROY R(Central Food Lab., India)・・・
資料名:Journal of Food Science & Technology 巻:22 号:1 ページ:21-23
発行年:1985年01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.