{"created":"2025-02-18T09:50:54.332630+00:00","id":2004735,"links":{},"metadata":{"_buckets":{"deposit":"945e68c4-a976-406b-b1bb-9583ab05171f"},"_deposit":{"created_by":41,"id":"2004735","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2004735"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02004735","sets":["1730444908512:1730444914647"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"Studies on the brewing properties of rice for high-quality sake brewing","subitem_title_language":"en"},{"subitem_title":"高品質清酒醸造のための原料米の酒造適性に関する研究","subitem_title_language":"ja"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"安澤, 義彦","creatorNameLang":"ja"},{"creatorName":"Anzawa, Yoshihiko","creatorNameLang":"en"}],"familyNames":[{"familyName":"安澤","familyNameLang":"ja"},{"familyName":"Anzawa","familyNameLang":"en"}],"givenNames":[{"givenName":"義彦","givenNameLang":"ja"},{"givenName":"Yoshihiko","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"610","subitem_subject_scheme":"NDC"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_1617187087799":{"attribute_name":"Dissertation Number","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第6499号"}]},"item_1617187112279":{"attribute_name":"Degree Name","attribute_value_mlt":[{"subitem_degreename":"博士(工学)","subitem_degreename_language":"ja"},{"subitem_degreename":"Doctor of Engineering","subitem_degreename_language":"en"}]},"item_1617187136212":{"attribute_name":"Date Granted","attribute_value_mlt":[{"subitem_dategranted":"2014-09-25"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_1617353299429":{"attribute_name":"Relation","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Yoshihiko Anzawa, Yoshihito Nabekura, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Mitsuoki Kaneoke, Kazunori Kume, Masaki Mizunuma, Ken-ichi Watanabe, Kazuaki Katsumata, and Dai Hirata; Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 77(10), 2160-2165 (2013). (doi: 10.1271/bbb.130515)"}],"subitem_relation_type":"references"},{"subitem_relation_name":[{"subitem_relation_name_text":"Yoshihiko Anzawa, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Kazuaki Katsumata, Kazunori Kume, Ken-ichi Watanabe, Masaki Mizunuma, and Dai Hirata; Late-Maturing Cooking Rice Sensyuraku Has Excellent Properties, Equivalent to Sake Rice, for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 78(11), 1954-1962 (2014). (doi: 10.1080/09168451.2014.930329)"}],"subitem_relation_type":"references"},{"subitem_relation_type":"references","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article","subitem_relation_type_select":"URI"}},{"subitem_relation_type":"references","subitem_relation_type_id":{"subitem_relation_type_id_text":"25351334","subitem_relation_type_select":"PMID"}}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"k6499_3.pdf","filesize":[{"value":"928.3 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_3.pdf"},"version_id":"c836a544-bbaa-4cd9-b400-3d3f916792f2"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"k6499_1.pdf","filesize":[{"value":"207.0 KB"}],"mimetype":"application/pdf","url":{"objectType":"abstract","url":"https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_1.pdf"},"version_id":"3ae0c6ed-2d2a-4e23-ae4f-851cda28a721"},{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"k6499_2.pdf","filesize":[{"value":"207.8 KB"}],"mimetype":"application/pdf","url":{"objectType":"abstract","url":"https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_2.pdf"},"version_id":"a9619ade-9766-41c2-a2af-5c17949ea1d5"}]},"item_1617944105607":{"attribute_name":"Degree Grantor","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"ja","subitem_degreegrantor_name":"広島大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"15401","subitem_degreegrantor_identifier_scheme":"kakenhi"}]},{"subitem_degreegrantor":[{"subitem_degreegrantor_language":"en","subitem_degreegrantor_name":"Hiroshima University"}]}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"38517"},"item_title":"Studies on the brewing properties of rice for high-quality sake brewing","item_type_id":"40003","owner":"41","path":["1730444914647"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2004735","relation_version_is_last":true,"title":["Studies on the brewing properties of rice for high-quality sake brewing"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-20T05:57:16.644223+00:00"}