{"created":"2023-07-25T10:32:39.067554+00:00","id":1037,"links":{},"metadata":{"_buckets":{"deposit":"9d241e0f-5048-4e42-9c34-040a111a53fc"},"_deposit":{"created_by":5,"id":"1037","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1037"},"status":"published"},"_oai":{"id":"oai:hju.repo.nii.ac.jp:00001037","sets":["6:161:218"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1963-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"152","bibliographicPageStart":"145","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"広島女学院大学論集"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"String beans raw，cooked for 5，15 and 30 min. were studied microscopically. It was found that as the time for cooking was increased，the green pigment decreased and substances within each cell tended to loosen and coagulate as compared to the raw bean where the chloroplasts were situated around the periphery of the palisade cells. When cooking was up to 30 min. breaks in the epidermal and parenchyma cells and extreme shrinkage within the endodermis were observed.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島女学院大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0374-8057","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"平原, 幸枝","creatorNameLang":"ja"},{"creatorName":"ヒラハラ, サチエ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Hirahara, Sachiye","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":"2023-03-03"}],"displaytype":"detail","filename":"ronsyu13hirahara.pdf","filesize":[{"value":"860.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"ronsyu13hirahara.pdf","url":"https://hju.repo.nii.ac.jp/record/1037/files/ronsyu13hirahara.pdf"},"version_id":"bad51b82-3f3c-4c3a-a624-df7771c83199"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Color Pigment","subitem_subject_scheme":"Other"},{"subitem_subject":"String Beans","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["218"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-03"},"publish_date":"2023-03-03","publish_status":"0","recid":"1037","relation_version_is_last":true,"title":["Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-10-12T00:40:16.433978+00:00"}