{"created":"2023-06-20T16:01:14.300185+00:00","id":828,"links":{},"metadata":{"_buckets":{"deposit":"178e9fe6-a241-4120-a824-f74fb20f0f5f"},"_deposit":{"created_by":14,"id":"828","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"828"},"status":"published"},"_oai":{"id":"oai:kuins.repo.nii.ac.jp:00000828","sets":["81:140"]},"author_link":["1683"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-12-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"57","bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"神戸山手短期大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　ホウレンソウの色を保持するために、銅板を用いる方法について検討した。食塩では２％以上で緑色を保ちやすいといわれているが、銅板を利用することで、それと同等もしくは、生に近い緑色を長時間保存後まで保持することができた。また、TLC による色素の分離から銅板を用いてゆでたホウレンソウではフェオフィチンが少ないことを確認した。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸山手短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11997951","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-6808","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"原, 知子"}],"nameIdentifiers":[{"nameIdentifier":"1683","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":"2021-05-10"}],"displaytype":"detail","filename":"T57④原.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"T57④原","url":"https://kuins.repo.nii.ac.jp/record/828/files/T57④原.pdf"},"version_id":"0cea2475-4519-43ea-9184-2eccc93104a6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"https://ci.nii.ac.jp/keyword/ホウレンソウ","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/色","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/ゆでる","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/食塩","subitem_subject_scheme":"Other"},{"subitem_subject":"https://ci.nii.ac.jp/keyword/銅","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":"ホウレンソウの色に及ぼすゆで水への添加物 : 食塩と銅の影響について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ホウレンソウの色に及ぼすゆで水への添加物 : 食塩と銅の影響について"},{"subitem_title":"Effect of salt and copper on the stabilization of the color of spinach","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["140"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-10"},"publish_date":"2021-05-10","publish_status":"0","recid":"828","relation_version_is_last":true,"title":["ホウレンソウの色に及ぼすゆで水への添加物 : 食塩と銅の影響について"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T16:21:22.557897+00:00"}