{"created":"2023-07-25T10:30:45.280029+00:00","id":3139,"links":{},"metadata":{"_buckets":{"deposit":"c84883b3-0f44-4378-9023-1fa37dca57d8"},"_deposit":{"created_by":4,"id":"3139","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3139"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003139","sets":["267:573:636"]},"author_link":["13152","13153","13154","13155"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-12-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"4","bibliographicPageStart":"1","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003132","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846769","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤井, 宏融","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13152","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 友美","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13153","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fujii, Kohyu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13154","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13155","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-29"}],"displaytype":"detail","filename":"45-1.pdf","filesize":[{"value":"691.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"45-1.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3139/files/45-1.pdf"},"version_id":"cecb2217-4d1f-4d4e-a083-ba70a41ceb79"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"さつまいも = Sweet potato","subitem_subject_scheme":"Other"},{"subitem_subject":"L- アスコルビン酸 = L-ascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"デヒドロアスコルビン酸 = Dehydoroascorbic acid","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱調理 = Cooking with heat","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"加熱調理におけるサツマイモのL- アスコルビン酸の安定性(第1報) : L- アスコルビン酸の熱に対する安定性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱調理におけるサツマイモのL- アスコルビン酸の安定性(第1報) : L- アスコルビン酸の熱に対する安定性","subitem_title_language":"ja"},{"subitem_title":"Remaining L-ascorbic Acid in Sweet Potato After Cooking with Heat (Part 1) : Effect of Heat on L-ascorbic Acid Content","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["636"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3139","relation_version_is_last":true,"title":["加熱調理におけるサツマイモのL- アスコルビン酸の安定性(第1報) : L- アスコルビン酸の熱に対する安定性"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T22:48:36.694377+00:00"}