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ArticleJ-GLOBAL ID:200902076670981752整理番号:88A0547655

Thermal degradation of flavor enhancers, inosine 5'-monophosphate, and guanosine 5'-monophosphate in aqueous solution.

水溶液中におけるフレーバ増強剤イノシン‐5′‐モノりん酸塩およびグアノシン‐5′‐モノりん酸塩の熱分解

著者:MATOBA T(Nara Women’s Univ., Nara, JPN)、KUCHIBA M(Nara Women’s Univ., Nara, JPN)、KIMURA M(Nara Women’s Univ., Nara, JPN)・・・
資料名:J Food Sci 巻:53 号:4 ページ:1156-1159,1170
発行年:1988年07月
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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.