{"created":"2023-07-25T08:10:37.988489+00:00","id":10596,"links":{},"metadata":{"_buckets":{"deposit":"93dfa0e3-8d32-4b6d-9138-948ef6e3d8f2"},"_deposit":{"created_by":18,"id":"10596","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10596"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010596","sets":["228:273:5351","35:36"]},"author_link":[],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"91","bibliographicPageStart":"87","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"鹿児島大学工学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"The research reports of the Faculty of Engineering, Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1989-11","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"A kinetic approach to the oxidation of trioleil was carried out. The production and decomposition rates of hydroperoxide of trioleil were measured under temperatures ranging from 373 K to 393 K and a concentration ranging from 20 to 50 % of the weight of trioleil diluted by methyl laurate. The experimental result was analyzed using the same reaction mechanism as in oxidation of oleic acid. The rate of the production of hydroperoxide is represented by the following equation: ... [the rest omitted]","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0451212X","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040363","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"431","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河野, 恵宣","creatorNameLang":"ja"},{"creatorName":"KAWANO, Yoshinobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"中武, 紘徳","creatorNameLang":"ja"},{"creatorName":"NAKATAKE, Hironori","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"幡手, 泰雄","creatorNameLang":"ja"},{"creatorName":"HATATE, Yasuo","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":"2016-10-28"}],"displaytype":"detail","filename":"AN00040363_v31_p87-91.pdf","filesize":[{"value":"471.3 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040363_v31_p87-91.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10596/files/AN00040363_v31_p87-91.pdf"},"version_id":"3f62a282-4a69-45f2-9c28-92607d2fc1ae"}]},"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":"自動酸化による食品油脂の劣化(第6報) : トリオレインの自動酸化過程における過酸化物の生成速度と分解速度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"自動酸化による食品油脂の劣化(第6報) : トリオレインの自動酸化過程における過酸化物の生成速度と分解速度","subitem_title_language":"ja"},{"subitem_title":"Degradation of fats and oils by autoxidation VI : production and decomposition rates of hydroperoxide during the autoxidation of trioleil","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["36","5351"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-05"},"publish_date":"2015-06-05","publish_status":"0","recid":"10596","relation_version_is_last":true,"title":["自動酸化による食品油脂の劣化(第6報) : トリオレインの自動酸化過程における過酸化物の生成速度と分解速度"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-02-20T05:02:52.302213+00:00"}