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ArticleJ-GLOBAL ID:200902015519185228整理番号:92A0469602

高圧処理によるグレープフルーツジュース中の苦み成分への影響

著者:弓削典子(ポッカコーポレーション)、三枝裕昭(ポッカコーポレーション)、六鹿靖務(ポッカコーポレーション)・・・
資料名:日本食品工業学会大会講演集 巻:39th ページ:116
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.