{"created":"2023-05-15T11:44:24.591004+00:00","id":140,"links":{},"metadata":{"_buckets":{"deposit":"1835ddf6-cc2a-4379-bc4f-5e862dc1f774"},"_deposit":{"created_by":3,"id":"140","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"140"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000140","sets":["6:44"]},"author_link":["351","352","353"],"control_number":"140","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"64","bibliographicPageStart":"55","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Thermodynamics of thiaminase reaction was reviewed and the relevant data were discussed to the negation of the possibility of reverse thiaminase reaction as the primeval route of thiamin biosynthesis. Enzymological characteristics of thiaminases of various origins were summarized.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"9","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180528","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"総説","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"REVIEW","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"武蔵野栄養専門学校"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"西宗, 高弘","creatorNameLang":"ja"},{"creatorName":"ニシムネ, タカヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"岡崎, 英規","creatorNameLang":"ja"},{"creatorName":"オカザキ, ヒデキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"斎藤, 勝","creatorNameLang":"ja"},{"creatorName":"サイトウ, マサル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-01"}],"displaytype":"detail","filename":"KJ00004180528.pdf","filesize":[{"value":"684.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004180528.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/140/files/KJ00004180528.pdf"},"version_id":"03d82c23-2066-40f5-ae20-722ef2d76abd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"チアミナーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"アノイリナーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"自由エネルギー変化","subitem_subject_scheme":"Other"},{"subitem_subject":"Thiaminase","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Aneurinase","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Free energy change","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":"アノイリナーゼの研究 食品による栄養摂取障害の一例 : (2)アノイリナーゼ反応の基礎的性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["44"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-01"},"publish_date":"2016-12-01","publish_status":"0","recid":"140","relation_version_is_last":true,"title":["アノイリナーゼの研究 食品による栄養摂取障害の一例 : (2)アノイリナーゼ反応の基礎的性質"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-29T06:04:15.243450+00:00"}