{"created":"2023-05-15T13:37:18.763827+00:00","id":941,"links":{},"metadata":{"_buckets":{"deposit":"c2ef1e7d-43b1-4e7e-b6bb-78b14f08d999"},"_deposit":{"created_by":12,"id":"941","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"941"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000941","sets":["2:582:72","87:627:45"]},"author_link":["2284","1471","5002","352","1574","1607","353"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-08-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"112","bibliographicPageStart":"107","bibliographicVolumeNumber":"23","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":"Japanese Society of Food Chemistry （日本食品化学学会）"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.18891/jjfcs.23.2_107 ","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201707050004"}]}]},"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.23.2_107","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":"久城, 真代"},{"creatorName":"クシロ, マサヨ","creatorNameLang":"ja-Kana"},{"creatorName":"KUSHIRO, Masayo","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"鄭, 雅志"},{"creatorName":"Zheng, Yazhi ","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田, めぐみ"},{"creatorName":"ヨシダ, メグミ","creatorNameLang":"ja-Kana"},{"creatorName":"YOSHIDA, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"中川, 博之"},{"creatorName":"ナカガワ, ヒロユキ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAGAWA, Hiroyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"長嶋, 等"},{"creatorName":"ナガシマ, ヒトシ","creatorNameLang":"ja-Kana"},{"creatorName":"NAGASHIMA, Hitoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"岡留, 博司"},{"creatorName":"オカドメ, ヒロシ","creatorNameLang":"ja-Kana"},{"creatorName":"OKADOME, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"中島, 隆"},{"creatorName":"ナカジマ, タカシ","creatorNameLang":"ja-Kana"},{"creatorName":"NAKAJIMA, Takashi","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":"国産軟質小麦由来の麺に含まれるゼアラレノンの調理での残存","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"国産軟質小麦由来の麺に含まれるゼアラレノンの調理での残存"},{"subitem_title":"Retention of zearalenone during cooking of noodles made from a Japanese soft wheat","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"12","path":["45","72"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-28"},"publish_date":"2018-08-28","publish_status":"0","recid":"941","relation_version_is_last":true,"title":["国産軟質小麦由来の麺に含まれるゼアラレノンの調理での残存"],"weko_creator_id":"12","weko_shared_id":12},"updated":"2023-05-15T23:07:26.375098+00:00"}