{"created":"2021-03-01T06:13:37.627451+00:00","id":10743,"links":{},"metadata":{"_buckets":{"deposit":"21b045c5-39ac-42aa-9c0f-e333c144751e"},"_deposit":{"id":"10743","owners":[],"pid":{"revision_id":0,"type":"depid","value":"10743"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00010743","sets":["1016:1018:1019:1052"]},"author_link":["33834","33835","33836"],"item_10_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1982-07-26","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"66","bibliographicPageStart":"61","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"信州大学農学部紀要"}]}]},"item_10_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Acid soluble nucleosides and bases in sweet corn kernels harvested at different growth stages were extracted, separated, and quantitatively detemined. Only adenine, adenosine, and uridine were detected. A large amount of uridine was present in kernels of all growth stages. On ripening, the contents of these compounds changed with a regular pattern. The amounts of adenine and adenosine increased at 10-18 days, and decreased toward 30 days after silking. The amounts of uridine increased from 10 to 22 days after silking. The relationship between these results and the mechanism of ripening of corn kernels was discussed.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"信州大学農学部紀要 19(1): 61-66(1982)","subitem_description_type":"Other"}]},"item_10_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"信州大学農学部"}]},"item_10_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0583-0621","subitem_source_identifier_type":"ISSN"}]},"item_10_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00121352","subitem_source_identifier_type":"NCID"}]},"item_1627890569677":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"建石,  耕一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"柴田,  久夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"飯島,  隆志"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-25"}],"displaytype":"detail","filename":"Agriculture19-01-03.pdf","filesize":[{"value":"267.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Agriculture19-01-03.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10743/files/Agriculture19-01-03.pdf"},"version_id":"b20ed05f-09b3-4e8f-8c18-dcdf99c5bf0b"}]},"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":"スイートコーンの成熟過程における塩基，ヌクレオシド含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スイートコーンの成熟過程における塩基，ヌクレオシド含量の変化","subitem_title_language":"ja"},{"subitem_title":"Acid Soluble Bases and Nucleosides in Sweet Corn (Zea Mays L. Saccharata) Kernels of Various Ripening Stages","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["1052"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-03-03"},"publish_date":"2009-03-03","publish_status":"0","recid":"10743","relation_version_is_last":true,"title":["スイートコーンの成熟過程における塩基，ヌクレオシド含量の変化"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-01-05T02:48:06.083923+00:00"}