{"created":"2023-05-15T11:41:33.113397+00:00","id":363,"links":{},"metadata":{"_buckets":{"deposit":"6acdb28d-d4e1-493d-af15-7193a6d304dc"},"_deposit":{"created_by":10,"id":"363","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"363"},"status":"published"},"_oai":{"id":"oai:myu.repo.nii.ac.jp:00000363","sets":["14","14:33","14:33:37"]},"author_link":["774","772"],"item_10007_contributor_5":{"attribute_name":"研究分担者","attribute_value_mlt":[{"contributorNames":[{"contributorName":"大能, 俊久","lang":"ja"},{"contributorName":"オオノ, トシヒサ","lang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"774","nameIdentifierScheme":"WEKO"}]}]},"item_10007_date_8":{"attribute_name":"報告年度","attribute_value_mlt":[{"subitem_date_issued_datetime":"2008-03-28","subitem_date_issued_type":"Issued"}]},"item_10007_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"宮城大学食産業学部紀要, 巻2, 号 1, p. 57-60, 発行年 2008-03-28","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10007_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15085/00000352","subitem_identifier_reg_type":"JaLC"}]},"item_10007_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"宮城大学食産業学部紀要"}],"subitem_relation_type":"isPartOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"1880-6589","subitem_relation_type_select":"PISSN"}}]},"item_1701303923715":{"attribute_name":"","attribute_value_mlt":[{"subitem_publisher":"宮城大学食産業学部","subitem_publisher_language":"ja"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-07-14"}],"displaytype":"detail","fileDate":[{"fileDateType":"Issued","fileDateValue":"2008-03-28"}],"filename":"food_0201_06.pdf","filesize":[{"value":"186.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"food_0201_06","objectType":"fulltext","url":"https://myu.repo.nii.ac.jp/record/363/files/food_0201_06.pdf"},"version_id":"130ad9ab-fef5-4f3e-9649-9334fe7b712c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"遊離窒素化合物","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ネマガリタケ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"タケノコ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"グルタミン酸","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"酸加熱","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"free nitrogen compound","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"nemagaritake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"bamboo shoots","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glutaminic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"acid-heat","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大久, 長範","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"ネマガリタケと孟宗タケノコの遊離アミノ酸比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ネマガリタケと孟宗タケノコの遊離アミノ酸比較","subitem_title_language":"ja"},{"subitem_title":"Free Amino Acid Composition of Raw Sasa kurilensis (Nemagaritake) and Phyllostachys heterocycla (Moso Bamboo) Shoots","subitem_title_language":"en"}]},"item_type_id":"10007","owner":"10","path":["14","33","37"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-04-03"},"publish_date":"2019-04-03","publish_status":"0","recid":"363","relation_version_is_last":true,"title":["ネマガリタケと孟宗タケノコの遊離アミノ酸比較"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-12-15T02:29:54.994196+00:00"}