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ArticleJ-GLOBAL ID:200902023330071194整理番号:82A0478652

Изменение структуры триглицеридов при гидрогенизации смеси соевого и пальмового масел.

大豆油とパーム油の混合物を水素化した際トリグリセリドの構造の変化

著者:ОЗЕРИНИНА О В、ГЕЙКО Н С、НЕЧАЕВ А П・・・
資料名:Maslo-Zhir Prom-st’ 号:9 ページ:17-19
発行年:1982年09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.