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ArticleJ-GLOBAL ID:200902015578364764整理番号:83A0131732

高速液体クロマトグラフィーによる粗製及び精製食用植物油脂中のトコフェロール含量の比較

著者:兼松弘(日本食品油脂検協)、牛草寿昭(日本食品油脂検協)、丸山武紀(日本食品油脂検協)・・・
資料名:油化学 巻:32 号:2 ページ:122-126
発行年:1983年02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.