{"_buckets": {"deposit": "0e8aaa69-ead0-4190-aba1-8074cad004da"}, "_deposit": {"created_by": 17, "id": "2326", "owners": [17], "pid": {"revision_id": 0, "type": "depid", "value": "2326"}, "status": "published"}, "_oai": {"id": "oai:jissen.repo.nii.ac.jp:00002326", "sets": ["66"]}, "author_link": ["4918", "4392"], "item_10006_date_granted_11": {"attribute_name": "学位授与年月日", "attribute_value_mlt": [{"subitem_dategranted": "2021-03-02"}]}, "item_10006_degree_grantor_9": {"attribute_name": "学位授与機関", "attribute_value_mlt": [{"subitem_degreegrantor": [{"subitem_degreegrantor_name": "実践女子大学大学院"}], "subitem_degreegrantor_identifier": [{"subitem_degreegrantor_identifier_name": "32618", "subitem_degreegrantor_identifier_scheme": "kakenhi"}]}]}, "item_10006_degree_name_8": {"attribute_name": "学位名", "attribute_value_mlt": [{"subitem_degreename": "博士（食物栄養学）"}]}, "item_10006_description_10": {"attribute_name": "学位授与年度", "attribute_value_mlt": [{"subitem_description": "2020年度", "subitem_description_type": "Other"}]}, "item_10006_dissertation_number_12": {"attribute_name": "学位授与番号", "attribute_value_mlt": [{"subitem_dissertationnumber": "甲第10号"}]}, "item_10006_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "4392", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "AOKI, Atsuko"}]}]}, "item_10006_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.34388/1157.00002253", "subitem_identifier_reg_type": "JaLC"}]}, "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": "青木, 敦子"}], "nameIdentifiers": [{"nameIdentifier": "4918", "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": "2021-10-06"}], "displaytype": "simple", "download_preview_message": "", "file_order": 0, "filename": "hakase_aoki_zenbun.pdf", "filesize": [{"value": "3.3 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 3300000.0, "url": {"label": "全文", "url": "https://jissen.repo.nii.ac.jp/record/2326/files/hakase_aoki_zenbun.pdf"}, "version_id": "05704cad-313d-4001-b29a-ed9839b0bb42"}, {"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2021-11-09"}], "displaytype": "simple", "download_preview_message": "", "file_order": 1, "filename": "hakase_aoki_shinsa.pdf", "filesize": [{"value": "409.8 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 409800.0, "url": {"label": "内容の要旨及び審査結果の要旨", "url": "https://jissen.repo.nii.ac.jp/record/2326/files/hakase_aoki_shinsa.pdf"}, "version_id": "e3344f39-335d-460c-a193-0152cb2f7217"}]}, "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": "食品の機能性成分が老化に与える影響 ResveratrolおよびEpigallocatechin Gallateが紫外線照射 ヒト皮膚線維芽細胞のコラーゲン・エラスチン産生に及ぼす影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "食品の機能性成分が老化に与える影響 ResveratrolおよびEpigallocatechin Gallateが紫外線照射 ヒト皮膚線維芽細胞のコラーゲン・エラスチン産生に及ぼす影響"}]}, "item_type_id": "10006", "owner": "17", "path": ["66"], "permalink_uri": "https://doi.org/10.34388/1157.00002253", "pubdate": {"attribute_name": "公開日", "attribute_value": "2021-10-06"}, "publish_date": "2021-10-06", "publish_status": "0", "recid": "2326", "relation": {}, "relation_version_is_last": true, "title": ["食品の機能性成分が老化に与える影響 ResveratrolおよびEpigallocatechin Gallateが紫外線照射 ヒト皮膚線維芽細胞のコラーゲン・エラスチン産生に及ぼす影響"], "weko_shared_id": -1}