WEKO3
アイテム
{"_buckets": {"deposit": "695f3f2b-5b8e-4642-b59f-e6a5920329be"}, "_deposit": {"created_by": 11, "id": "4958", "owners": [11], "pid": {"revision_id": 0, "type": "depid", "value": "4958"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00004958", "sets": ["47", "62"]}, "author_link": ["2452"], "item_10001_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2019-05", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "238", "bibliographicPageStart": "231", "bibliographicVolumeNumber": "87", "bibliographic_titles": [{"bibliographic_title": "Journal of Cereal Science"}, {"bibliographic_title": "Journal of Cereal Science", "bibliographic_titleLang": "en"}]}]}, "item_10001_description_4": {"attribute_name": "著者ID", "attribute_value_mlt": [{"subitem_description": "otobec530", "subitem_description_type": "Other"}]}, "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.jcs.2019.04.004", "subitem_relation_type_select": "DOI"}}]}, "item_10001_relation_16": {"attribute_name": "情報源", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "SC30201912030002"}]}, {"subitem_relation_name": [{"subitem_relation_name_text": "NARO成果DBd"}]}]}, "item_10001_relation_17": {"attribute_name": "関連サイト", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "Journal of Cereal Science"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.1016/j.jcs.2019.04.004", "subitem_relation_type_select": "DOI"}}]}, "item_10001_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0733-5210", "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": "乙部(桐淵), 千雅子"}, {"creatorName": "オトベ(キリブチ), チカコ", "creatorNameLang": "ja-Kana"}, {"creatorName": "KIRIBUCHI-OTOBE, Chikako", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "2452", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "80211879", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=80211879"}, {"nameIdentifier": "ochika", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/ochika"}]}]}, "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": "Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour"}, {"subitem_title": "Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour", "subitem_title_language": "en"}]}, "item_type_id": "10001", "owner": "11", "path": ["47", "62"], "permalink_uri": "https://repository.naro.go.jp/records/4958", "pubdate": {"attribute_name": "公開日", "attribute_value": "2021-01-04"}, "publish_date": "2021-01-04", "publish_status": "0", "recid": "4958", "relation": {}, "relation_version_is_last": true, "title": ["Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour"], "weko_shared_id": -1}
Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour
https://repository.naro.go.jp/records/4958
https://repository.naro.go.jp/records/4958689abf4e-184c-4142-a0d1-fa3652dc29df
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
公開日 | 2021-01-04 | |||||||||||
タイトル | ||||||||||||
タイトル | Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour | |||||||||||
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 |
乙部(桐淵), 千雅子
× 乙部(桐淵), 千雅子
WEKO
2452
|
|||||||||||
書誌情報 |
Journal of Cereal Science en : Journal of Cereal Science 巻 87, p. 231-238, 発行日 2019-05 |
|||||||||||
出版者 | ||||||||||||
出版者 | Elsevier | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 0733-5210 | |||||||||||
DOI | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | 10.1016/j.jcs.2019.04.004 | |||||||||||
情報源 | ||||||||||||
関連名称 | SC30201912030002 | |||||||||||
情報源 | ||||||||||||
関連名称 | NARO成果DBd | |||||||||||
関連サイト | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | https://doi.org/10.1016/j.jcs.2019.04.004 | |||||||||||
関連名称 | Journal of Cereal Science |