WEKO3
アイテム
{"_buckets": {"deposit": "4e8088a1-2f74-467c-b775-0a510b73b62a"}, "_deposit": {"id": "2000923", "owner": "1", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2000923"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:02000923", "sets": []}, "author_link": [], "control_number": "2000923", "item_14_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2022-03-20", "bibliographicIssueDateType": "Issued"}}]}, "item_14_date_granted_8": {"attribute_name": "学位授与年月日", "attribute_value_mlt": [{"subitem_dategranted": "2022-03-20"}]}, "item_14_degree_grantor_10": {"attribute_name": "学位授与機関", "attribute_value_mlt": [{"subitem_degreegrantor": [{"subitem_degreegrantor_name": "信州大学(Shinshu university)"}], "subitem_degreegrantor_identifier": [{"subitem_degreegrantor_identifier_name": "13601", "subitem_degreegrantor_identifier_scheme": "kakenhi"}]}]}, "item_14_degree_name_9": {"attribute_name": "学位名", "attribute_value_mlt": [{"subitem_degreename": "博士(農学)"}]}, "item_14_description_26": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "この博士論文は、次の学術雑誌論文を一部に使用しています。 / FOOD CHEMISTRY 276 :376-382(2019); doi:10.1016/j.foodchem.2018.10.017 © 2018 The Authors. Published by Elsevier Ltd./ Nutrients 14(4) :905(2022); doi:10.3390/nu14040905 © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/)./ FOODS 10(9) :2107(2021); doi:10.3390/foods10092107 © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).", "subitem_description_type": "Other"}]}, "item_14_description_37": {"attribute_name": "資源タイプ(コンテンツの種類)", "attribute_value_mlt": [{"subitem_description": "Thesis", "subitem_description_type": "Other"}]}, "item_14_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "山口 翔平. 新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム. 信州大学, 2022, 博士論文. 博士(農学), 甲第98号, 令和04年03月20日授与.", "subitem_description_language": "ja", "subitem_description_type": "Other"}]}, "item_14_dissertation_number_7": {"attribute_name": "学位授与番号", "attribute_value_mlt": [{"subitem_dissertationnumber": "13601甲第98号"}]}, "item_14_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.50928/0002000923", "subitem_identifier_reg_type": "JaLC"}]}, "item_14_publisher_4": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "信州大学"}]}, "item_14_select_71": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "ETD"}]}, "item_14_text_11": {"attribute_name": "学位の区分", "attribute_value_mlt": [{"subitem_text_value": "doctoral"}]}, "item_14_text_12": {"attribute_name": "学位の分野", "attribute_value_mlt": [{"subitem_text_value": "農学"}]}, "item_14_text_13": {"attribute_name": "学位の報告番号", "attribute_value_mlt": [{"subitem_text_value": "甲第98号"}]}, "item_1627890986942": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_be7fb7dd8ff6fe43", "subitem_version_type": "NA"}]}, "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": "山口, 翔平", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "YAMAGUCHI, Shohei", "creatorNameLang": "en"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-06-01"}], "download_preview_message": "", "file_order": 0, "filename": "19HS505D_yoshi.pdf", "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 0, "url": {"label": "内容の要旨", "url": "https://soar-ir.repo.nii.ac.jp/record/2000923/files/19HS505D_yoshi.pdf"}, "version_id": "c23ba22c-a936-4fb2-8019-a1bd718e6181"}, {"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-06-01"}], "download_preview_message": "", "file_order": 1, "filename": "19HS505D_shinsa.pdf", "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 0, "url": {"label": "審査結果の要旨", "url": "https://soar-ir.repo.nii.ac.jp/record/2000923/files/19HS505D_shinsa.pdf"}, "version_id": "75ed0992-516e-4e1e-bab2-8ddb767acef2"}, {"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2022-06-01"}], "download_preview_message": "", "file_order": 2, "filename": "19HS505D_ronbun.pdf", "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 0, "url": {"label": "博士論文の全文", "objectType": "fulltext", "url": "https://soar-ir.repo.nii.ac.jp/record/2000923/files/19HS505D_ronbun.pdf"}, "version_id": "a19b065a-241e-427f-8bef-810f5de431af"}]}, "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": "新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム", "subitem_title_language": "ja"}]}, "item_type_id": "14", "owner": "1", "path": ["1950"], "permalink_uri": "https://doi.org/10.50928/0002000923", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2022-06-01"}, "publish_date": "2022-06-01", "publish_status": "0", "recid": "2000923", "relation": {}, "relation_version_is_last": true, "title": ["新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム"], "weko_shared_id": -1}
新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム
https://doi.org/10.50928/0002000923
https://doi.org/10.50928/000200092306dfa896-6ee7-41d0-a53b-a56d68dd182c
名前 / ファイル | ライセンス | アクション |
---|---|---|
内容の要旨
|
|
|
審査結果の要旨
|
|
|
博士論文の全文
|
|
Item type | 学位論文 / Thesis or Dissertation(1) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
公開日 | 2022-06-01 | |||||||||
タイトル | ||||||||||
言語 | ja | |||||||||
タイトル | 新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム | |||||||||
言語 | ||||||||||
言語 | jpn | |||||||||
資源タイプ | ||||||||||
資源 | http://purl.org/coar/resource_type/c_db06 | |||||||||
タイプ | doctoral thesis | |||||||||
ID登録 | ||||||||||
ID登録 | 10.50928/0002000923 | |||||||||
ID登録タイプ | JaLC | |||||||||
アクセス権 | ||||||||||
アクセス権 | open access | |||||||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||
著者 |
山口, 翔平
× 山口, 翔平
× YAMAGUCHI, Shohei
|
|||||||||
出版者 | ||||||||||
出版者 | 信州大学 | |||||||||
引用 | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | 山口 翔平. 新規食品機能性成分アセチルコリンの抗高血圧作用メカニズム. 信州大学, 2022, 博士論文. 博士(農学), 甲第98号, 令和04年03月20日授与. | |||||||||
言語 | ja | |||||||||
書誌情報 |
発行日 2022-03-20 |
|||||||||
学位授与番号 | ||||||||||
学位授与番号 | 13601甲第98号 | |||||||||
学位授与年月日 | ||||||||||
学位授与年月日 | 2022-03-20 | |||||||||
学位名 | ||||||||||
学位名 | 博士(農学) | |||||||||
学位授与機関 | ||||||||||
学位授与機関識別子Scheme | kakenhi | |||||||||
学位授与機関識別子 | 13601 | |||||||||
学位授与機関名 | 信州大学(Shinshu university) | |||||||||
学位の区分 | ||||||||||
doctoral | ||||||||||
学位の分野 | ||||||||||
農学 | ||||||||||
学位の報告番号 | ||||||||||
甲第98号 | ||||||||||
内容記述 | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | この博士論文は、次の学術雑誌論文を一部に使用しています。 / FOOD CHEMISTRY 276 :376-382(2019); doi:10.1016/j.foodchem.2018.10.017 © 2018 The Authors. Published by Elsevier Ltd./ Nutrients 14(4) :905(2022); doi:10.3390/nu14040905 © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/)./ FOODS 10(9) :2107(2021); doi:10.3390/foods10092107 © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). | |||||||||
資源タイプ(コンテンツの種類) | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | Thesis | |||||||||
出版タイプ | ||||||||||
出版タイプ | NA | |||||||||
出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 |