{"created":"2023-05-15T08:08:22.185763+00:00","id":414,"links":{},"metadata":{"_buckets":{"deposit":"83153fe8-9fbb-4a69-b682-91bf05cf94ac"},"_deposit":{"created_by":7,"id":"414","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"414"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000414","sets":["7:26"]},"author_link":["1016","1015"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"129","bibliographicPageStart":"125","bibliographicVolumeNumber":"53","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Taros was found to be a very effective antioxidant in several food. In the present study, the antioxidant activity of one food was compared to that of two kinds of food. The activity was elevated with hot pepper (shichimi) and beer yeast. The results obtained indicate that the natural antioxidants derived from taros may directly affect the scavenging of radical reactions. Taros may be considered as effective sources for combating oxidative damage in vivo and in vitro biological systems.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Taros was found to be a very effective antioxidant in several food. In the present study, the antioxidant activity of one food was compared to that of two kinds of food. The activity was elevated with hot pepper (shichimi) and beer yeast. The results obtained indicate that the natural antioxidants derived from taros may directly affect the scavenging of radical reactions. Taros may be considered as effective sources for combating oxidative damage in vivo and in vitro biological systems.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000394","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110004471140","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"道家, 晶子"},{"creatorName":"ドウケ, ショウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Doke, Shoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-30"}],"displaytype":"detail","filename":"shokuhin_doke.pdf","filesize":[{"value":"95.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Shokuhin_Doke","url":"https://gifu-cwc.repo.nii.ac.jp/record/414/files/shokuhin_doke.pdf"},"version_id":"54f77aa4-4642-43c3-90e2-67d39b8b82da"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"antioxidant","subitem_subject_scheme":"Other"},{"subitem_subject":"taros","subitem_subject_scheme":"Other"},{"subitem_subject":"radical reaction","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"taros","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"radical reaction","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":"食品の組み合わせによる抗酸化力の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品の組み合わせによる抗酸化力の変化"},{"subitem_title":"An antioxidant activity which changed by the variety of food","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["26"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-30"},"publish_date":"2020-11-30","publish_status":"0","recid":"414","relation_version_is_last":true,"title":["食品の組み合わせによる抗酸化力の変化"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:33:58.665444+00:00"}