{"created":"2024-07-19T09:31:26.271370+00:00","id":2000040,"links":{},"metadata":{"_buckets":{"deposit":"e1cf56f7-0793-4c28-b5c4-029cc40261d9"},"_deposit":{"created_by":12,"id":"2000040","owner":"12","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"2000040"},"status":"published"},"_oai":{"id":"oai:daiichi-cps.repo.nii.ac.jp:02000040","sets":["1:1716626825563"]},"author_link":[],"control_number":"2000040","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Examination of the Extracted Components and Taste of Shosaikoto and Hangeshashinto by Re decoction Method","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03"},"bibliographicIssueNumber":"40","bibliographicPageEnd":"14","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"第一薬科大学研究年報","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"第一薬科大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN00135346","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"02868016","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490.9","subitem_subject_language":"ja","subitem_subject_scheme":"NDC"}]},"item_10002_text_25":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kido Katsumi, Fujii Yukiko, Murayama Keiko, Haraguchi Koichi"}]},"item_10002_text_26":{"attribute_name":"publisher","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Daiichi University of Pharmacy"}]},"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":"城戸, 克己","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"Author"},{"creatorNames":[{"creatorName":"藤井, 由希子","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"Author"},{"creatorNames":[{"creatorName":"村山, 恵子","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"Author"},{"creatorNames":[{"creatorName":"原口, 浩一","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"Author"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-07-19"}],"displaytype":"detail","filename":"DYnenpou40(1-14).pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://daiichi-cps.repo.nii.ac.jp/record/2000040/files/DYnenpou40(1-14).pdf"},"version_id":"0eb5a76c-f478-4818-bf36-5a38e01fbbdf"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"小柴胡湯および半夏瀉心湯の「再煎法」による主要成分煎出効率と味覚の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小柴胡湯および半夏瀉心湯の「再煎法」による主要成分煎出効率と味覚の検討","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"12","path":["1716626825563"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-07-19"},"publish_date":"2024-07-19","publish_status":"0","recid":"2000040","relation_version_is_last":true,"title":["小柴胡湯および半夏瀉心湯の「再煎法」による主要成分煎出効率と味覚の検討"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2025-06-16T10:00:33.341530+00:00"}