{"created":"2023-05-15T09:41:39.009102+00:00","id":898,"links":{},"metadata":{"_buckets":{"deposit":"942a198b-cc06-427a-a410-fc86cf5a8b90"},"_deposit":{"created_by":11,"id":"898","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"898"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00000898","sets":["2:47:98"]},"author_link":["2416"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"25","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"香川生物","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Biological Society of Kagawa","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ブナ科植物17種の果実の成分や味から、種間や属間の違い, 食用について検討してきた。 1) 含有率が最も高いのは, 粗たん白質では, マテバシイ, 粗脂肪ではアベマキ・シラカシ, 粗繊維ではアカガシ, 糖質ではマテバシイ, 灰分ではカシワ・マテバシイ, そして, カロリーが高いのはマテバシイである。 2) アベマキ・ウバメガシ・シリブカガシなど多くの果実は, あくが強く渋い。しかし, ツブラジイ・スダジイは, あくがなく甘い。しかも色が白く, きめが細かく, 舌ざわりがよい。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"香川生物学会","subitem_publisher_language":"ja"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038146","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-6531","subitem_source_identifier_type":"PISSN"}]},"item_10001_text_24":{"attribute_name":"WAID","attribute_value_mlt":[{"subitem_text_value":"2416"}]},"item_10001_text_25":{"attribute_name":"KEID","attribute_value_mlt":[{"subitem_text_value":"3065"}]},"item_10001_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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤原, 滝雄","creatorNameLang":"ja"},{"creatorName":"フジワラ, タキオ","creatorNameLang":"ja-Kana"},{"creatorName":"Fujiwara, Takio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2416","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":"2020-12-10"}],"displaytype":"detail","filename":"AN00038146_10_25.pdf","filesize":[{"value":"146.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038146_10_25.pdf","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/898/files/AN00038146_10_25.pdf"},"version_id":"c9389cdf-2d26-4eb4-8600-e883450a9493"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ブナ科植物の果実（堅果）の成分と味について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ブナ科植物の果実（堅果）の成分と味について","subitem_title_language":"ja"},{"subitem_title":"The ingredient and taste of acorns in 15 species of family fagaceae in Japan","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["98"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-03-27"},"publish_date":"2012-03-27","publish_status":"0","recid":"898","relation_version_is_last":true,"title":["ブナ科植物の果実（堅果）の成分と味について"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-08-07T07:55:21.460583+00:00"}