{"created":"2024-02-13T00:08:05.808701+00:00","id":2000016,"links":{},"metadata":{"_buckets":{"deposit":"42e9f8fc-bde1-4f2f-aeda-efc6b96b2fac"},"_deposit":{"created_by":4,"id":"2000016","owner":"4","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000016"},"status":"published"},"_oai":{"id":"oai:fut.repo.nii.ac.jp:02000016","sets":["1"]},"author_link":[],"control_number":"2000016","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-10-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"53","bibliographicPageEnd":"94","bibliographicPageStart":"88","bibliographic_titles":[{"bibliographic_title":"福井工業大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Yoshikawa eggplant is a traditional vegetable at Sabae city in Fukui prefecture. In this study, we examined its seasonal variation of composition about taste for three years from 2018 through 2020. Water content became low, and brix value became high in November through three years. Fructose content was significantly (p<0.001) higher than glucose content, and sucrose content was very low compared to fructose and glucose. Gamma-aminobutyric acid and arginine became low since late in October through three years. Total amino acids content was changed by the year, and did not show constant behavior.","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Toshihisa,Ohno  /  Taiki,Ueda  /  Yuto,Morishita","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57375/0002000016","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"福井工業大学"}]},"item_10002_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":"大能,俊久  /  上田,泰希  /  森下,友登","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-02-13"}],"filename":"kiyou5311　088-094.pdf","filesize":[{"value":"4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://fut.repo.nii.ac.jp/record/2000016/files/kiyou5311　088-094.pdf"},"version_id":"4f184c00-8a33-4ab1-89df-158098382367"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Yoshikawa eggplant, Water, Brix value, Sugar, Amino acid","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":"伝統野菜吉川ナスの味に関わる成分の季節変動","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"伝統野菜吉川ナスの味に関わる成分の季節変動","subitem_title_language":"ja"},{"subitem_title":"Changes of the Soluble Proteins in Polished Rice after Storage","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-02-13"},"publish_date":"2024-02-13","publish_status":"0","recid":"2000016","relation_version_is_last":true,"title":["伝統野菜吉川ナスの味に関わる成分の季節変動"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2024-02-26T02:54:51.794479+00:00"}