{"created":"2023-06-19T11:36:02.137988+00:00","id":2852,"links":{},"metadata":{"_buckets":{"deposit":"a0f411e4-dbd0-4c07-80a4-47da2e2a7536"},"_deposit":{"created_by":13,"id":"2852","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"2852"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00002852","sets":["143:144:234:238"]},"author_link":["37297"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-02-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"141","bibliographicPageStart":"131","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"三重大学教育学部研究紀要. 自然科学"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ぶどう酒中のソルビン酸をエーテル抽出後、メチル化しガスクロマトゲラフ法で定量する簡易法を作製した。この方法で、市販ぶどう酒中のソルビン酸を分析した結果、本保存料は輸入ぶどう酒の一部に使われているにすぎず、74％のぶどう酒がソルビン酸無添加であることが判った。ソルビン酸はぶどう酒の保存料として必要不可欠のものではない。尚、輸入ぶどう酒の一部に「合成保存料」の表示義務違反があった。","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学教育学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-9225","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00234199","subitem_source_identifier_type":"NCID"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Gas Chromatographic Determination of Sorbic Acid in Wine"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大川, 博徳","creatorNameLang":"ja"},{"creatorName":"Ohkawa, Hironori","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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":"ガスクロマトグラフ法によるぶどう酒中のソルビン酸の定量","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ガスクロマトグラフ法によるぶどう酒中のソルビン酸の定量","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["238"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-03-16"},"publish_date":"2018-03-16","publish_status":"0","recid":"2852","relation_version_is_last":true,"title":["ガスクロマトグラフ法によるぶどう酒中のソルビン酸の定量"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-11-07T00:57:01.123493+00:00"}