{"created":"2023-05-15T12:09:14.996434+00:00","id":1001,"links":{},"metadata":{"_buckets":{"deposit":"59e0badc-5d70-49e6-941a-953114f15dce"},"_deposit":{"created_by":16,"id":"1001","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1001"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001001","sets":["16:136"]},"author_link":["740","250","249","739"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"123","bibliographicPageStart":"115","bibliographicVolumeNumber":"45","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　This report is a study on the preference of fruit juice drink by the college students and its sugar rate, acidity, pH and buffer action. 64.1％ of the students indicated to prefer the fruit juice and the reason of preference was in order of sweet (sugar rate), acidity and scent. 98.9％ of them drink fruit juice on the market and proved it well popular. Fresh juice and straight juice showed close values on sugar rate (over 10％), acidity (0.15～0.88), pH (3.17～4.11) and buffer action. Fruit juice on the market besides fresh juice showed high values of acidity, pH and buffer action in case of high volume of fruit juice.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"249","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"永井, 由香"}],"nameIdentifiers":[{"nameIdentifier":"739","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"250","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nagai, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"740","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"45_10_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"348.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】45_10_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1001/files/45_10_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"2630b980-55de-4e9f-9383-b8159b8fe93f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"自家製果汁","subitem_subject_scheme":"Other"},{"subitem_subject":"天然果汁","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好","subitem_subject_scheme":"Other"},{"subitem_subject":"緩衝能","subitem_subject_scheme":"Other"},{"subitem_subject":"還元糖","subitem_subject_scheme":"Other"},{"subitem_subject":"有機酸","subitem_subject_scheme":"Other"},{"subitem_subject":"straight juice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh juice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"preference","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"buffer action","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"reducing sugar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"organic acid","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":"果汁飲料の研究 ―嗜好調査，緩衝能，酸度，糖度―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果汁飲料の研究 ―嗜好調査，緩衝能，酸度，糖度―"},{"subitem_title":"Study on Fruit Juice Drink －Preference, Buffer Action, Acidity and Sugar Rate of Fruit Juice－","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["136"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-17"},"publish_date":"2020-01-17","publish_status":"0","recid":"1001","relation_version_is_last":true,"title":["果汁飲料の研究 ―嗜好調査，緩衝能，酸度，糖度―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:09:39.915521+00:00"}