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ArticleJ-GLOBAL ID:200902015712013370整理番号:91A0486188

醸造用麹の品質評価法の検討

著者:久米尭(うすき生物科学研究所)、久知良大輔(うすき生物科学研究所)、影井雅夫(うすき生物科学研究所)・・・
資料名:味噌の科学と技術 巻:39 号:5 ページ:166
発行年:1991年05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.