{"created":"2021-03-01T06:40:28.508794+00:00","id":35099,"links":{},"metadata":{"_buckets":{"deposit":"3750e653-78a5-4382-b917-c5e4d5814762"},"_deposit":{"id":"35099","owners":[],"pid":{"revision_id":0,"type":"depid","value":"35099"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00035099","sets":["347:359:582"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1954-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"241","bibliographicPageStart":"235","bibliographicVolumeNumber":"4","bibliographic_titles":[{"bibliographic_title":"お茶の水女子大學自然科學報告"}]}]},"item_11_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_11_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_11_description_7":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"By the addition of tomato juice, the enzymatic oxidation of Lascorbic acid by cucumber ascorbic acid oxidase was greatly inhibited. The greatest activity for this inhibition was observed with the juice newly made from fresh tomato, and the longer the time for standing of this juice was, the smaller the inhibiting activity was. The distillate of tomato juice had the powerful inhibiting activity for this emzyme, and so it is assumed that this natural inhibitor will be a volatile compound.","subitem_description_type":"Other"}]},"item_11_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"69052","nameIdentifierScheme":"WEKO"}],"names":[{"name":"イナガキ, チョウテン"}]},{"nameIdentifiers":[{"nameIdentifier":"69053","nameIdentifierScheme":"WEKO"}],"names":[{"name":"フクバ, ヒロヤス"}]}]},"item_11_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"お茶の水女子大学"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00033958","subitem_source_identifier_type":"NCID"}]},"item_11_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00298190","subitem_source_identifier_type":"ISSN"}]},"item_11_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"400","subitem_subject_scheme":"NDC"}]},"item_11_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"445382 bytes"}]},"item_11_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_11_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_11_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_11_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"03"}]},"item_11_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Nutrition-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Nutrition-Chemistry, Faculty of Home Economics, Ochanomizu University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"稻垣, 長典"}],"nameIdentifiers":[{"nameIdentifier":"69050","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福場, 博保"}],"nameIdentifiers":[{"nameIdentifier":"69051","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Inagaki, Choten","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69054","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fukuba, Hiroyasu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69055","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-19"}],"displaytype":"detail","filename":"KJ00004829354.pdf","filesize":[{"value":"445.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004829354.pdf","url":"https://teapot.lib.ocha.ac.jp/record/35099/files/KJ00004829354.pdf"},"version_id":"956c5009-9e89-4245-8689-54cdfd37323f"}]},"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":"トマト汁中のアスコルビン酸酸化酵素阻害物質について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"トマト汁中のアスコルビン酸酸化酵素阻害物質について"},{"subitem_title":"Natural Inhibitor for Ascorbic Acid Oxidase Contained in Tomato Juice","subitem_title_language":"en"}]},"item_type_id":"11","owner":"1","path":["582"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-30"},"publish_date":"2008-04-30","publish_status":"0","recid":"35099","relation_version_is_last":true,"title":["トマト汁中のアスコルビン酸酸化酵素阻害物質について"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:40:10.364285+00:00"}