{"created":"2023-05-15T12:09:25.684339+00:00","id":1216,"links":{},"metadata":{"_buckets":{"deposit":"110767ce-1d50-4efe-877d-9fadde512dde"},"_deposit":{"created_by":16,"id":"1216","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1216"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001216","sets":["16:142"]},"author_link":["837","835","840","836","838","839"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-01-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"99","bibliographicPageStart":"93","bibliographicVolumeNumber":"39","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":"　A comparison was made between the sweetness tasting ability of mice and humans using 5 different preparations of the sweetening agent stevia. The results of the mouse test was in agreement with that of humans. That is, the sensitivity to the raw powder was strongest, and as the content of dextrin increased  the sweetness decreased.","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":"山口, 健二"},{"creatorName":"ヤマグチ, ケンジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"835","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野村, 雅美"},{"creatorName":"ノムラ, マサミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"836","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"守田, 悦雄"},{"creatorName":"モリタ, エツオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"837","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamaguchi, Kenji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"838","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nomura, Masami","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"839","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Morita, Etsuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"840","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"39_9_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"198.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】39_9_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1216/files/39_9_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"14261b65-09cc-45ee-ada2-1f2c27070f7b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"甘味料ステビア製剤","subitem_subject_scheme":"Other"},{"subitem_subject":"ステビオサイド","subitem_subject_scheme":"Other"},{"subitem_subject":"レバウディオサイドA","subitem_subject_scheme":"Other"},{"subitem_subject":"マウスの味覚能","subitem_subject_scheme":"Other"},{"subitem_subject":"人の官能試験","subitem_subject_scheme":"Other"},{"subitem_subject":"stevia sweetening materials","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"stevioside","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"revaudioside A","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tasting ability of mice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"organic function test in humans","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":"甘味料ステビア製剤のマウスと人による甘味度の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"甘味料ステビア製剤のマウスと人による甘味度の比較"},{"subitem_title":"Comparison of Sweetness Tasting Ability of Mice and Humans Against Stevia Sweetening Materials","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-07"},"publish_date":"2020-02-07","publish_status":"0","recid":"1216","relation_version_is_last":true,"title":["甘味料ステビア製剤のマウスと人による甘味度の比較"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:31.405683+00:00"}