About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902015643172754整理番号:88A0230499

Effect of methods to remove polyphenols from sunflower meal on the physicochemical properties of the proteins.

ヒマワリ粉末からポリフェノール類を除去する方法が蛋白質の物理化学的性質に及ぼす影響

著者:SRIPAD G(Central Food Technological Research Inst., Mysore, IND)、RAO M S N(Central Food Technological Research Inst., Mysore, IND)
資料名:J Agric Food Chem 巻:35 号:6 ページ:962-967
発行年:1987年11月
  • J-GLOBAL home
  • Bookmark J-GLOBAL

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.