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ArticleJ-GLOBAL ID:200902015562252605整理番号:83A0222409

酵母分離たんぱく質の調製方法と乳化安定性

著者:浅野三夫(東北大農)、山口重則(東北大農)、柴崎一雄(仙台白百合短大)
資料名:日本食品工業学会誌 巻:30 号:4 ページ:228-234
発行年:1983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.