WEKO3
アイテム
{"_buckets": {"deposit": "ea83378a-37fe-444c-a883-54d67dd1ec62"}, "_deposit": {"created_by": 11, "id": "2516", "owners": [11], "pid": {"revision_id": 0, "type": "depid", "value": "2516"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00002516", "sets": ["45", "109"]}, "author_link": ["918"], "item_10001_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2018-04-25", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "463", "bibliographicPageStart": "457", "bibliographicVolumeNumber": "246", "bibliographic_titles": [{"bibliographic_title": "Food Chemistry"}, {"bibliographic_title": "Food Chemistry", "bibliographic_titleLang": "en"}]}]}, "item_10001_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Elsevier"}]}, "item_10001_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "10.1016/j.foodchem.2017.12.008", "subitem_relation_type_select": "DOI"}}]}, "item_10001_relation_16": {"attribute_name": "情報源", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "SC30201804130028"}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "NARO成果DBa"}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "Green open Access"}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "This journal has an embargo period of 12 months."}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "著者版依頼中/Applying for the author\u0027s permission."}]}]}, "item_10001_relation_17": {"attribute_name": "関連サイト", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "Food Chemistry"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.1016/j.foodchem.2017.12.008", "subitem_relation_type_select": "DOI"}}]}, "item_10001_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "© 2017 Elsevier Ltd. All rights reserved."}]}, "item_10001_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0308-8146", "subitem_source_identifier_type": "ISSN"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": [{"subitem_access_right": "metadata only access", "subitem_access_right_uri": "http://purl.org/coar/access_right/c_14cb"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "小林, 功"}, {"creatorName": "コバヤシ, イサオ", "creatorNameLang": "ja-Kana"}, {"creatorName": "KOBAYASHI, Isao", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "918", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "70425552", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=70425552"}, {"nameIdentifier": "i-kobayashi", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/i-kobayashi"}]}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake"}, {"subitem_title": "Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake", "subitem_title_language": "en"}]}, "item_type_id": "10001", "owner": "11", "path": ["45", "109"], "permalink_uri": "https://repository.naro.go.jp/records/2516", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-05-14"}, "publish_date": "2019-05-14", "publish_status": "0", "recid": "2516", "relation": {}, "relation_version_is_last": true, "title": ["Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake"], "weko_shared_id": -1}
Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
https://repository.naro.go.jp/records/2516
https://repository.naro.go.jp/records/25164af79ec9-3bef-4dd6-9dbd-8691c4174e79
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2019-05-14 | |||||
タイトル | ||||||
タイトル | Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
著者 |
小林, 功
× 小林, 功 |
|||||
書誌情報 |
Food Chemistry en : Food Chemistry 巻 246, p. 457-463, 発行日 2018-04-25 |
|||||
出版者 | ||||||
出版者 | Elsevier | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0308-8146 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodchem.2017.12.008 | |||||
権利 | ||||||
権利情報 | © 2017 Elsevier Ltd. All rights reserved. | |||||
情報源 | ||||||
関連名称 | SC30201804130028 | |||||
情報源 | ||||||
関連名称 | NARO成果DBa | |||||
情報源 | ||||||
関連名称 | Green open Access | |||||
情報源 | ||||||
関連名称 | This journal has an embargo period of 12 months. | |||||
情報源 | ||||||
関連名称 | 著者版依頼中/Applying for the author's permission. | |||||
関連サイト | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.foodchem.2017.12.008 | |||||
関連名称 | Food Chemistry |