WEKO3
アイテム
{"_buckets": {"deposit": "592d7c6c-7302-4320-ab4c-514f66c753ae"}, "_deposit": {"created_by": 15, "id": "290", "owners": [15], "pid": {"revision_id": 0, "type": "depid", "value": "290"}, "status": "published"}, "_oai": {"id": "oai:u-nagano.repo.nii.ac.jp:00000290", "sets": ["28"]}, "author_link": ["870", "115", "852", "105"], "item_3_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1998-12", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "28", "bibliographicPageStart": "21", "bibliographicVolumeNumber": "53", "bibliographic_titles": [{"bibliographic_title": "長野県短期大学紀要"}, {"bibliographic_title": "Journal of Nagano Prefectural College", "bibliographic_titleLang": "en"}]}]}, "item_3_creator_3": {"attribute_name": "著者別名", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "杉山-横山, 英子"}], "nameIdentifiers": [{"nameIdentifier": "852", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000040242680", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}]}]}, "item_3_description_12": {"attribute_name": "論文ID(NAID)", "attribute_value_mlt": [{"subitem_description": "40002771579", "subitem_description_type": "Other"}]}, "item_3_description_19": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_3_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Ascorbic acid content, acidity, and sugar concentration of kiwifruits and strawberry fruit was compared between Japanese products and imported ones. Significant difference was observed in the ascorbic acid content. Imported fruits showed higher ascorbic acid content in both kiwifruits and strawberry fruit. There was no significant difference in the acidity and the sugar concentration between the Japanese products and the imported ones.\nCorrelation between the ascorbic acid content and the acidity, the ascorbic acid content and the sugar concentration, the acidity and sugar concentration was also examined. None of the combination showed significant correlation.\n", "subitem_description_type": "Abstract"}]}, "item_3_full_name_23": {"attribute_name": "著者名(英)", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "115", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000040242680", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}], "names": [{"name": "Sugiyama, Eiko", "nameLang": "en"}]}, {"nameIdentifiers": [{"nameIdentifier": "870", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000240266485", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000240266485"}], "names": [{"name": "Hakoyama, Toshiko", "nameLang": "en"}]}]}, "item_3_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "長野県短期大学"}]}, "item_3_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00179035", "subitem_source_identifier_type": "NCID"}]}, "item_3_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0286-1178", "subitem_source_identifier_type": "ISSN"}]}, "item_3_version_type_20": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "杉山, 英子"}, {"creatorName": "スギヤマ, エイコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "105", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000040242680", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}]}, {"creatorNames": [{"creatorName": "箱山, 年子"}, {"creatorName": "ハコヤマ, トシコ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "870", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000240266485", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000240266485"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2013-12-10"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "kentan_kiyo-53-02(Acrobat5.0).pdf", "filesize": [{"value": "547.7 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 547700.0, "url": {"label": "kentan_kiyo-53-02(Acrobat5.0)", "url": "https://u-nagano.repo.nii.ac.jp/record/290/files/kentan_kiyo-53-02(Acrobat5.0).pdf"}, "version_id": "a287eef2-8fd0-48db-988c-a90123a04007"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "Ascorbic acid", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Acidity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Sugar concentration", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Kiwifruits", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Strawberry fruit", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "国産および輸入果実におけるアスコルビン酸含量・滴定酸度・糖度について", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "国産および輸入果実におけるアスコルビン酸含量・滴定酸度・糖度について"}, {"subitem_title": "A study about ascorbic acid content, acidity and suger concentration of fruits from Japanese and imported products", "subitem_title_language": "en"}]}, "item_type_id": "3", "owner": "15", "path": ["28"], "permalink_uri": "https://u-nagano.repo.nii.ac.jp/records/290", "pubdate": {"attribute_name": "公開日", "attribute_value": "2013-10-18"}, "publish_date": "2013-10-18", "publish_status": "0", "recid": "290", "relation": {}, "relation_version_is_last": true, "title": ["国産および輸入果実におけるアスコルビン酸含量・滴定酸度・糖度について"], "weko_shared_id": -1}
国産および輸入果実におけるアスコルビン酸含量・滴定酸度・糖度について
https://u-nagano.repo.nii.ac.jp/records/290
https://u-nagano.repo.nii.ac.jp/records/290186d4959-e560-4007-80f4-1a954b27cc7a
名前 / ファイル | ライセンス | アクション |
---|---|---|
kentan_kiyo-53-02(Acrobat5.0) (547.7 kB)
|
Item type | Departmental Bulletin Paper_02(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2013-10-18 | |||||
タイトル | ||||||
タイトル | 国産および輸入果実におけるアスコルビン酸含量・滴定酸度・糖度について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | A study about ascorbic acid content, acidity and suger concentration of fruits from Japanese and imported products | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Ascorbic acid | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Acidity | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Sugar concentration | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Kiwifruits | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Strawberry fruit | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
杉山, 英子
× 杉山, 英子× 箱山, 年子 |
|||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 115 | |||||
識別子Scheme | NRID | |||||
識別子 | 1000040242680 | |||||
姓名 | Sugiyama, Eiko | |||||
言語 | en | |||||
著者名(英) | ||||||
識別子Scheme | WEKO | |||||
識別子 | 870 | |||||
識別子Scheme | CiNii ID | |||||
識別子URI | http://ci.nii.ac.jp/nrid/9000240266485 | |||||
識別子 | 9000240266485 | |||||
姓名 | Hakoyama, Toshiko | |||||
言語 | en | |||||
著者別名 |
杉山-横山, 英子
× 杉山-横山, 英子 |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Ascorbic acid content, acidity, and sugar concentration of kiwifruits and strawberry fruit was compared between Japanese products and imported ones. Significant difference was observed in the ascorbic acid content. Imported fruits showed higher ascorbic acid content in both kiwifruits and strawberry fruit. There was no significant difference in the acidity and the sugar concentration between the Japanese products and the imported ones. Correlation between the ascorbic acid content and the acidity, the ascorbic acid content and the sugar concentration, the acidity and sugar concentration was also examined. None of the combination showed significant correlation. |
|||||
書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 53, p. 21-28, 発行日 1998-12 |
|||||
出版者 | ||||||
出版者 | 長野県短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286-1178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00179035 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40002771579 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |