{"created":"2023-05-15T13:37:53.091516+00:00","id":1595,"links":{},"metadata":{"_buckets":{"deposit":"b34970f0-c02c-4958-9b49-c2f0f4fa1d20"},"_deposit":{"created_by":12,"id":"1595","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1595"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001595","sets":["87:591:655:132:316"]},"author_link":["822","841"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"野菜茶業研究所研究報告"},{"bibliographic_title":"Bulletin of the National Institute of Vegetable and Tea Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Sugars are one of the most important indexes of the quality of vegetables. An analytical method us-ing capillary electrophoresis was investigated for the routine measurement of the contents of fructose, glucose and sucrose in vegetables. It was possible to measure these sugars in some raw and cooked vegetables every 20 min without tedious preparations of the samples using this method.\n","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001553","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"独立行政法人 農業・生物系特定産業技術研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001553","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-6984","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":"堀江, 秀樹"},{"creatorName":"ホリエ, ヒデキ","creatorNameLang":"ja-Kana"},{"creatorName":"HORIE, Hideki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"伊藤, 秀和"},{"creatorName":"イトウ, ヒデカズ","creatorNameLang":"ja-Kana"},{"creatorName":"ITO, Hidekazu","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-16"}],"displaytype":"detail","filename":"nivts_report_No5p1-6p.pdf","filesize":[{"value":"381.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nivts_report_No5p1-6p.pdf","url":"https://repository.naro.go.jp/record/1595/files/nivts_report_No5p1-6p.pdf"},"version_id":"7d22b9a0-7dab-44df-9f10-30d1d731938e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"capillary electrophoresis","subitem_subject_scheme":"Other"},{"subitem_subject":"fructose","subitem_subject_scheme":"Other"},{"subitem_subject":"glucose","subitem_subject_scheme":"Other"},{"subitem_subject":"sucrose","subitem_subject_scheme":"Other"},{"subitem_subject":"fried onion","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_scheme":"Other"},{"subitem_subject":"capillary electrophoresis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fructose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glucose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sucrose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fried onion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_language":"en","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":"キャピラリー電気泳動法による野菜中の糖分析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キャピラリー電気泳動法による野菜中の糖分析"},{"subitem_title":"Analysis of Sugars in Vegetables using Capillary Electrophoresis","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["316"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"1595","relation_version_is_last":true,"title":["キャピラリー電気泳動法による野菜中の糖分析"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:59:28.028672+00:00"}