{"created":"2023-05-15T12:02:23.986667+00:00","links":{},"metadata":{"_buckets":{"deposit":"fda2cc4f-856b-4349-b30d-919d77ea2be3"},"_deposit":{"id":"6244.1","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"6244.1"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00006244.1","sets":["75:50"]},"author_link":["33111"],"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2020-03-24"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"宮崎大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"17601","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士(農学)","subitem_degreename_language":"ja"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第163号"}]},"item_10006_textarea_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_textarea_value":"以下に記載 日本醸造協会誌, 2019年 114巻第5号, 麹菌を用いたサツマイモ焼酎粕発酵物の体脂肪蓄積抑制効果及び結成コレステロール低下効果　"},{"subitem_textarea_language":"ja","subitem_textarea_value":"以下に記載 PeerJ, 2019年 7: e7671,Dietary fermented products using koji mold and sweet potato-shochu distillery by-product promotes hepatic and serum cholesterol levels and modulates gut microbiota in mice fed a high-cholesterol diet, doi:  https://doi.org/10.7717/peerj.7671"},{"subitem_textarea_language":"ja"}]},"item_10006_version_type_18":{"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":"小境, 敏揮","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"33111","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-26"}],"displaytype":"detail","filename":"youshi_163.pdf","filesize":[{"value":"126.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"学位論文の要旨","url":"https://miyazaki-u.repo.nii.ac.jp/record/6244.1/files/youshi_163.pdf"},"version_id":"a84a33e5-b9a8-4f16-82d7-3ae5c05df7b3"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-26"}],"displaytype":"detail","filename":"shinsakekka_163.pdf","filesize":[{"value":"101.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"論文審査結果の要旨","url":"https://miyazaki-u.repo.nii.ac.jp/record/6244.1/files/shinsakekka_163.pdf"},"version_id":"3faa38dc-6251-4517-b7d5-c13486e80420"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-26"}],"displaytype":"detail","filename":"honbun_163.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://miyazaki-u.repo.nii.ac.jp/record/6244.1/files/honbun_163.pdf"},"version_id":"e2d408eb-92a8-4a50-b3c4-1ed3fbbe3430"}]},"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":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"麹菌を用いたサツマイモ焼酎粕発酵物の製造方法の開発とその機能性 解析に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"麹菌を用いたサツマイモ焼酎粕発酵物の製造方法の開発とその機能性 解析に関する研究","subitem_title_language":"ja"}]},"item_type_id":"10006","owner":"5","path":["50"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-11-27"},"publish_date":"2020-11-27","publish_status":"0","recid":"6244.1","relation_version_is_last":true,"title":["麹菌を用いたサツマイモ焼酎粕発酵物の製造方法の開発とその機能性 解析に関する研究"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-10-02T07:59:32.299067+00:00"}