{"created":"2023-05-15T13:43:38.229883+00:00","id":9127,"links":{},"metadata":{"_buckets":{"deposit":"20225346-cba7-4d5c-86e4-7379408b9c1f"},"_deposit":{"created_by":3,"id":"9127","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9127"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00009127","sets":["2:581:109","87:627"]},"author_link":["11035","894","7462","11101"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"128058","bibliographicPageStart":"128058","bibliographicVolumeNumber":"339","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.2020.128058","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"C30202011160002-SC30202011200004"}]}]},"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.2020.128058","subitem_relation_type_select":"DOI"}}]},"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":"中島, 周作"},{"creatorName":"ナカジマ, シュウサク","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAJIMA, Shusaku","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"源川, 拓磨"},{"creatorName":"ゲンカワ, タクマ","creatorNameLang":"ja-Kana"},{"creatorName":"GENKAWA, Takuma","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"宮本, 愛子"},{"creatorName":"ミヤモト, アイコ","creatorNameLang":"ja-Kana"},{"creatorName":"MIYAMOTO, Aiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"池羽田, 晶文"},{"creatorName":"イケハタ, アキフミ","creatorNameLang":"ja-Kana"},{"creatorName":"IKEHATA, Akifumi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Storage","subitem_subject_scheme":"Other"},{"subitem_subject":"Leaf","subitem_subject_scheme":"Other"},{"subitem_subject":"Core","subitem_subject_scheme":"Other"},{"subitem_subject":"Water content","subitem_subject_scheme":"Other"},{"subitem_subject":"Browning","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Leaf","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Core","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Water content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Browning","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy"},{"subitem_title":"Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"3","path":["109","627"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-07"},"publish_date":"2023-04-07","publish_status":"0","recid":"9127","relation_version_is_last":true,"title":["Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-02-22T01:50:09.095645+00:00"}