{"created":"2023-06-27T07:22:32.635976+00:00","id":2116,"links":{},"metadata":{"_buckets":{"deposit":"70828397-87ff-4ccb-ad13-c9e8d380d17d"},"_deposit":{"created_by":25,"id":"2116","owners":[25],"pid":{"revision_id":0,"type":"depid","value":"2116"},"status":"published"},"_oai":{"id":"oai:shoin.repo.nii.ac.jp:00002116","sets":["9:10:357"]},"author_link":["165"],"item_10007_date_8":{"attribute_name":"報告年度","attribute_value_mlt":[{"subitem_date_issued_datetime":"2018-06-28","subitem_date_issued_type":"Issued"}]},"item_10007_description_10":{"attribute_name":"研究代表者番号","attribute_value_mlt":[{"subitem_description":"20273518","subitem_description_type":"Other"}]},"item_10007_description_11":{"attribute_name":"研究機関","attribute_value_mlt":[{"subitem_description":"神戸松蔭女子学院大学","subitem_description_type":"Other"}]},"item_10007_description_4":{"attribute_name":"研究代表者ID","attribute_value_mlt":[{"subitem_description":"20273518","subitem_description_type":"Other"}]},"item_10007_description_9":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"26350110","subitem_description_type":"Other"}]},"item_10007_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-07-03"}],"displaytype":"detail","filename":"201807_kaken_takenaka.pdf","filesize":[{"value":"744.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://shoin.repo.nii.ac.jp/record/2116/files/201807_kaken_takenaka.pdf"},"version_id":"918c6eb2-b125-4113-b710-d46822e591f2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"エゴマタンパク質","subitem_subject_scheme":"Other"},{"subitem_subject":"乳化性","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"竹中, 康之"},{"creatorName":"Takenaka, Yasuyuki"}],"nameIdentifiers":[{},{},{}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"新しい食料資源としてのエゴマタンパク質の利用に関する基盤的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"新しい食料資源としてのエゴマタンパク質の利用に関する基盤的研究"},{"subitem_title":"Studies aimed at effective use of perilla proteins as a new food material","subitem_title_language":"en"}]},"item_type_id":"10007","owner":"25","path":["357"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-03"},"publish_date":"2018-07-03","publish_status":"0","recid":"2116","relation_version_is_last":true,"title":["新しい食料資源としてのエゴマタンパク質の利用に関する基盤的研究"],"weko_creator_id":"25","weko_shared_id":-1},"updated":"2023-06-27T07:42:46.936615+00:00"}