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ArticleJ-GLOBAL ID:200902015621431918整理番号:84A0312301

冷凍実エンドウの硬化に及ぼすでん粉,ペクチン物質及びペクチン結合Mg,Ca含量の影響

著者:樋口寿(大阪女学園短大)、南出隆久(大阪府大農)
資料名:食品と低温 巻:9 号:3/4 ページ:90-96
発行年:1983年10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.