{"created":"2023-06-19T07:04:11.198830+00:00","id":6748,"links":{},"metadata":{"_buckets":{"deposit":"14578aa0-ebc6-45fd-bf97-789f21d201fc"},"_deposit":{"created_by":3,"id":"6748","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6748"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00006748","sets":["9:10:18:19"]},"author_link":["21828","21826","21829","21825","3503","21827","21823","3432","21824"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Gas Chromatographic Determination of Acetic Acid in Wine Using Ethyl Acetate 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2.1～4.4 %）および回収率（98～102 %）ともに良好な結果を示した．本GC法により測定した北海道産ワイン試料の酢酸値は，GI北海道認証の公定法となっている蒸留滴定法および簡易検定法として採用されているHPLC法による測定値と有意な相関が認められた．本GC法は異なる測定原理に基づく新たな酢酸の定量法として有用な手法であると言える．","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"21829","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Soichiro, Takahashi  Hudagula  Noriko Minami  Rina Sato  Makoto Kawakami  Masahisa Abe  Tsutomu Abe  Akihiro Yamaguchi"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"1341-027X","subitem_relation_type_select":"ISBN"}}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.67.493","subitem_relation_type_select":"DOI"}}]},"item_2_version_type_19":{"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":"髙橋, 宗一郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"HUDA, 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