{"created":"2023-05-15T13:39:06.276784+00:00","id":3208,"links":{},"metadata":{"_buckets":{"deposit":"be926836-93ef-4ddf-abe6-f1eb4df49a63"},"_deposit":{"created_by":3,"id":"3208","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3208"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00003208","sets":["2:581:68","87:627:45"]},"author_link":["358"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"936","bibliographicPageStart":"928","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"Rapid Communications in Mass Spectrometry"},{"bibliographic_title":"Rapid Communications in Mass Spectrometry","bibliographic_titleLang":"en"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Wiley"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1002/rcm.7862","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201804160064"}]},{"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":"Rapid Communications in Mass Spectrometry"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1002/rcm.7862","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0951-4198","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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"KUSUMOTO, Kenichi","creatorNameLang":"en"},{"creatorName":"楠本, 憲一","creatorNameLang":"ja"},{"creatorName":"クスモト, ケンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"KUSUMOTO, Ken-ichi","creatorNameLang":"en"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]}]},"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":"Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids"},{"subitem_title":"Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"3","path":["45","68"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-10"},"publish_date":"2019-12-10","publish_status":"0","recid":"3208","relation_version_is_last":true,"title":["Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-20T06:24:42.490953+00:00"}