{"created":"2023-06-20T13:53:32.936268+00:00","id":2068,"links":{},"metadata":{"_buckets":{"deposit":"c3156c9a-ee6a-4797-bd1b-c4c31c1627b4"},"_deposit":{"created_by":3,"id":"2068","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2068"},"status":"published"},"_oai":{"id":"oai:lib.sugiyama-u.repo.nii.ac.jp:00002068","sets":["483:982:675"]},"author_link":["4207","3240","515"],"item_10002_alternative_title_24":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes of isoflavone analogs during koji making process using defatted soybeans and their stability during baking and storage of cookies"}]},"item_10002_biblio_info_31":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"40","bibliographicPageStart":"31","bibliographic_titles":[{"bibliographic_title":"椙山女学園大学研究論集 自然科学篇"}]}]},"item_10002_source_id_34":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1340-4067","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_36":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498.55","subitem_subject_scheme":"NDC"},{"subitem_subject":"588.51","subitem_subject_scheme":"NDC"}]},"item_10002_subject_49":{"attribute_name":"キーワード(英語表記)","attribute_value_mlt":[{"subitem_subject":"Isoflavone","subitem_subject_scheme":"Other"},{"subitem_subject":"Soybean koji","subitem_subject_scheme":"Other"},{"subitem_subject":"Cookies","subitem_subject_scheme":"Other"}]},"item_10002_text_32":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_text_value":"2016-07-27"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"江崎, 秀男"},{"creatorName":"エサキ, ヒデオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"515","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90097642","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/search/?qm=90097642"}]},{"creatorNames":[{"creatorName":"志村, 亜希子"}],"nameIdentifiers":[{"nameIdentifier":"4207","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 好志"},{"creatorName":"ナカムラ, ヨシユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3240","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20046296","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/search/?qm=20046296"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-21"}],"displaytype":"detail","filename":"自04江崎他.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"自04江崎他.pdf","url":"https://lib.sugiyama-u.repo.nii.ac.jp/record/2068/files/自04江崎他.pdf"},"version_id":"8dd07662-fea5-4c01-bed1-b9f274ce7daf"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"イソフラボン","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆麹","subitem_subject_scheme":"Other"},{"subitem_subject":"クッキー","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":"脱脂大豆製麹過程におけるイソフラボン類の変動とクッキー焼成および貯蔵時における安定性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"脱脂大豆製麹過程におけるイソフラボン類の変動とクッキー焼成および貯蔵時における安定性"}]},"item_type_id":"10002","owner":"3","path":["675"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-27"},"publish_date":"2016-07-27","publish_status":"0","recid":"2068","relation_version_is_last":true,"title":["脱脂大豆製麹過程におけるイソフラボン類の変動とクッキー焼成および貯蔵時における安定性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:17:21.010792+00:00"}