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ArticleJ-GLOBAL ID:200902015491516096整理番号:91A0786824

ラット小腸上皮細胞表層への食物繊維の影響

著者:中田忍(大阪教大)、木村利三(大阪教大)
資料名:日本栄養・食糧学会総会講演要旨集 巻:45th ページ:174
発行年:1991年04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.