{"created":"2023-05-15T13:39:49.346376+00:00","id":4604,"links":{},"metadata":{"_buckets":{"deposit":"8cddb811-65e9-423d-baa5-fc0d622cda55"},"_deposit":{"created_by":12,"id":"4604","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4604"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00004604","sets":["2:582:72","87:627:45"]},"author_link":["1104","953","1037","1657"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-08-27","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"85","bibliographicPageStart":"77","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"日本食品化学学会誌"},{"bibliographic_title":"Japanese Journal of Food Chemistry and Safety","bibliographic_titleLang":"en"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品化学学会"},{"subitem_publisher":"Japanese Society of Food Chemistry"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.18891/jjfcs.25.2_77","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201812180008"}]},{"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":"日本食品化学学会誌"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.18891/jjfcs.25.2_77","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-2094","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":"岸根, 雅宏"},{"creatorName":"キシネ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"KISHINE, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"真野, 潤一"},{"creatorName":"マノ, ジュンイチ","creatorNameLang":"ja-Kana"},{"creatorName":"MANO, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"高畠, 令王奈"},{"creatorName":"タカバタケ, レオナ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKABATAKE, Reona","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"橘田, 和美"},{"creatorName":"キッタ, カズミ","creatorNameLang":"ja-Kana"},{"creatorName":"KITTA, Kazumi","creatorNameLang":"en"}],"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":"コメ加工食品中のカルボキシメチルセルロースナトリウムが遺伝子組換えコメ由来DNA の検知に及ぼす影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コメ加工食品中のカルボキシメチルセルロースナトリウムが遺伝子組換えコメ由来DNA の検知に及ぼす影響について"},{"subitem_title":"Effect of sodium carboxymethyl cellulose in processed rice foods on detection of genetically modified rice-derived DNA","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"12","path":["45","72"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-10"},"publish_date":"2020-09-10","publish_status":"0","recid":"4604","relation_version_is_last":true,"title":["コメ加工食品中のカルボキシメチルセルロースナトリウムが遺伝子組換えコメ由来DNA の検知に及ぼす影響について"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T15:44:07.846899+00:00"}