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ArticleJ-GLOBAL ID:200902165203808667整理番号:00A0284599

紅茶の水色変化に及ぼすタンニン溶出量と天然水中の微量元素

著者:石井裕子(武庫川女大 生活環境)、竹内由紀(武庫川女大 生活環境)、滝山一善(食品環境科研)
資料名:分析化学討論会講演要旨集 巻:60th ページ:26
発行年:1999年05月01日
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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.