About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902212412389467整理番号:09A0354379

ミャンマーの水産発酵食品(ナレズシ)から分離されたGABA産生乳酸菌の諸性状

著者:欒天尭(東京海洋大)、小林武志(東京海洋大)、THWE Su Myo(東京海洋大)・・・
資料名:日本水産学会大会講演要旨集 巻:2009 ページ:258
発行年:2009年03月27日
  • 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.