{"created":"2023-05-15T12:09:23.117904+00:00","id":1162,"links":{},"metadata":{"_buckets":{"deposit":"c6fd9a1f-5b13-4b23-8149-e70950a5e7f5"},"_deposit":{"created_by":16,"id":"1162","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1162"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001162","sets":["16:139"]},"author_link":["740","250","249","739"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"239","bibliographicPageStart":"231","bibliographicVolumeNumber":"42","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":"　褐色食品がα-アミラーゼ活性に及ぼす影響を調べるためにペーパーディスク法を検討した。褐色食品のなかでも茶類にはその影響が顕著にでており、阻害物質の存在が明かとなった。また、ペーパーディスク法で唾液のα-アミラーゼ活性の力価測定が可能となった。","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":"42_15_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"356.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】42_15_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1162/files/42_15_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"fa8aead4-44df-493a-812f-ee6fe20d6af6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ペーパーディスク法","subitem_subject_scheme":"Other"},{"subitem_subject":"α-アミラーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"褐色食品","subitem_subject_scheme":"Other"},{"subitem_subject":"阻害","subitem_subject_scheme":"Other"},{"subitem_subject":"paper disk method","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"α-amylase","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"brown-colored foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"inhibition","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":"ペーパーディスク法による唾液α-アミラーゼ活性の測定およびそれに及ぼす褐色食品の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ペーパーディスク法による唾液α-アミラーゼ活性の測定およびそれに及ぼす褐色食品の影響"},{"subitem_title":"Estimation of the Activity α-Amylase in Saliva by Paper Disk Method and its Effects Caused by Several Brown-colored Foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["139"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-05"},"publish_date":"2020-02-05","publish_status":"0","recid":"1162","relation_version_is_last":true,"title":["ペーパーディスク法による唾液α-アミラーゼ活性の測定およびそれに及ぼす褐色食品の影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:47.306525+00:00"}