{"created":"2023-06-23T12:13:24.310017+00:00","id":1490,"links":{},"metadata":{"_buckets":{"deposit":"06947510-923d-4344-8c08-8432b836fc4e"},"_deposit":{"created_by":19,"id":"1490","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"1490"},"status":"published"},"_oai":{"id":"oai:asahi-u.repo.nii.ac.jp:00001490","sets":["64:123"]},"author_link":["1949"],"item_10_creator_30":{"attribute_name":"教員氏名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"諏訪部, 武"}],"nameIdentifiers":[{"nameIdentifier":"1949","nameIdentifierScheme":"WEKO"}]}]},"item_10_date_36":{"attribute_name":"発行又は発表の年月","attribute_value_mlt":[{"subitem_date_issued_datetime":"2013-09-07"}]},"item_10_textarea_29":{"attribute_name":"業績分類","attribute_value_mlt":[{"subitem_textarea_value":"学会発表"}]},"item_10_textarea_31":{"attribute_name":"発行、発表雑誌等、又は発表学会等の名称","attribute_value_mlt":[{"subitem_textarea_value":"日本味と匂学会第47回大会"}]},"item_10_textarea_35":{"attribute_name":"単著、共著の別","attribute_value_mlt":[{"subitem_textarea_value":"共著"}]},"item_10_textarea_42":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_textarea_value":"　甘味、塩味、苦味溶液をそれぞれ単独で味わった際の味質強度やおいしさがこれら味溶液を混合するとどのように変化するかをヒトで調べた。ある味質の味溶液にこれとは異なる味質の味溶液を混合するとすると味質強度が低下した。また、おいしさは味溶液の混合により変化した。"}]},"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_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":"other","resourceuri":"http://purl.org/coar/resource_type/c_1843"}]},"item_title":"ヒトにおける混合味溶液の味質強度とおいしさの評定 ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ヒトにおける混合味溶液の味質強度とおいしさの評定 "}]},"item_type_id":"10","owner":"19","path":["123"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-02-10"},"publish_date":"2015-02-10","publish_status":"0","recid":"1490","relation_version_is_last":true,"title":["ヒトにおける混合味溶液の味質強度とおいしさの評定 "],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-06-23T15:04:11.278484+00:00"}