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Articleの詳細情報

ArticleJ-GLOBAL ID:200902131046534467整理番号:98A0633324

Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations.

混ぜ物をしたアセロラジュース製品中の添加カラメル色素の定量と分類

著者:CIOLINO L A(Food and Drug Administration, Ohio)
資料名:J Agric Food Chem 巻:46 号:5 ページ:1746-1753
発行年:1998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.