{"created":"2025-05-09T00:28:01.962845+00:00","id":2000895,"links":{},"metadata":{"_buckets":{"deposit":"fd8b98ed-79bf-4331-a58b-57d658fb1506"},"_deposit":{"created_by":11,"id":"2000895","owner":"11","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2000895"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:02000895","sets":["1078:1099:1746073401599"]},"author_link":[],"control_number":"2000895","item_1746078949035":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"乳酸菌","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"チーズ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"高速液体クロマトグラフィー","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"3-メチルブタナール","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ナッツ臭","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_30002_access_rights4":{"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_30002_creator2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"弘前大学大学院地域共創科学研究科","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"林崎,菜月","creatorNameLang":"ja"}]}]},"item_30002_date_granted32":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2025-03-24"}]},"item_30002_degree_grantor33":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"弘前大学"}]}]},"item_30002_degree_name31":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"修士（地域共創農学）","subitem_degreename_language":"ja"}]},"item_30002_dissertation_number30":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"地共修96号"}]},"item_30002_file35":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-05-09"}],"filename":"23GC210_Hayashizaki.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"3-メチルブタナール生産性乳酸菌を用いた発酵乳におけるナッツ臭の増強に関する研究","objectType":"fulltext","url":"https://hirosaki.repo.nii.ac.jp/record/2000895/files/23GC210_Hayashizaki.pdf"},"version_id":"20cc8563-e8e1-44a7-9179-63a67d090a54"}]},"item_30002_resource_type13":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"master thesis","resourceuri":"http://purl.org/coar/resource_type/c_bdcc"}]},"item_30002_title0":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"3-メチルブタナール生産性乳酸菌を用いた発酵乳におけるナッツ臭の増強に関する研究","subitem_title_language":"ja"}]},"item_30002_version_type15":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_title":"3-メチルブタナール生産性乳酸菌を用いた発酵乳におけるナッツ臭の増強に関する研究","item_type_id":"40001","owner":"11","path":["1746073401599"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-05-09"},"publish_date":"2025-05-09","publish_status":"0","recid":"2000895","relation_version_is_last":true,"title":["3-メチルブタナール生産性乳酸菌を用いた発酵乳におけるナッツ臭の増強に関する研究"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2025-05-16T00:13:49.783949+00:00"}