{"created":"2023-06-20T15:25:48.427437+00:00","id":2311,"links":{},"metadata":{"_buckets":{"deposit":"a4ee50da-efd2-4b2c-bae6-9c78ec6adedb"},"_deposit":{"created_by":4,"id":"2311","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2311"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00002311","sets":["19:154"]},"author_link":["16493","16494","16491","16490","10031","16492","10029","16489","10030"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"〓"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"76","bibliographicPageStart":"67","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編"},{"bibliographic_title":"Journal of Nagoya Women's University. Home economics・natural science","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大羽, 和子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山本, 淳子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森山, 三千江"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"オオバ, カズコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ヤマモト, アツコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"モリヤマ, ミチエ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"\"Two different methods were used to clarify whether total measured vitamin C (ascorbic acid plus dehydro-ascorbic acid) content of fresh, frozen and cooked vegetables from commercial sources depends on the method used. Total vitamin C content in frozen and cooked vegetables measured by HPLC was only 47.5% of that measured by the colorimetric method. Such an overestimation of vitamin C of prepared vegetables by the colorimetric method was due to the color development from other compounds such as 2, 3-diketogulonic acid, seasonings, sugar and starch. Total vitamin C content in cooked vegetables from commercial sources measured by HPLC should be one third to one fifth of that in fresh vegetables.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10088581","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"愛知学泉短期大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2001-03-10"}],"displaytype":"detail","filename":"KJ00000179655.pdf","filesize":[{"value":"607.1 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/2311/files/KJ00000179655.pdf"},"version_id":"59fe9952-ada2-4dab-94bf-c2f8551e505d"}]},"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":"\"新鮮野菜,冷凍野菜および市販惣菜のビタミンC量 : DNP比色法とHPLC法による定量値の比較\"","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"\"新鮮野菜,冷凍野菜および市販惣菜のビタミンC量 : DNP比色法とHPLC法による定量値の比較\""},{"subitem_title":"\"Amount of Vitamin C of Fresh, Frozen and Cooked Vegetables : Comparison of the Values Determined by DNP Colorimetric Method and HPLC\"","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["154"],"pubdate":{"attribute_name":"公開日","attribute_value":"2001-03-10"},"publish_date":"2001-03-10","publish_status":"0","recid":"2311","relation_version_is_last":true,"title":["\"新鮮野菜,冷凍野菜および市販惣菜のビタミンC量 : DNP比色法とHPLC法による定量値の比較\""],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T15:51:16.974852+00:00"}