{"created":"2023-07-25T09:13:43.008824+00:00","id":13136,"links":{},"metadata":{"_buckets":{"deposit":"cae3355c-938d-440a-9970-6fb23993647a"},"_deposit":{"created_by":3,"id":"13136","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"13136"},"status":"published"},"_oai":{"id":"oai:toyama.repo.nii.ac.jp:00013136","sets":["439:440:443:1480:1522"]},"author_link":["131543","131553","131557","131560","131564","3915","131550","8496","131562","131551","131555","131554","131544","131547","131552","131558","131546","131563","131561","131548"],"item_3_alternative_title_19":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Evaluation of radical scavenging activity of heated-pectin oligosaccharide from apple pectin"},{"subitem_alternative_title":"Radical seavenging activity of heated-pectin 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群に分けた。S分画は加熱温度別にも分析した。更に，高メトキシルと低メトキシル化度別に加熱処理後の変化について分析した。アップルペクチン由来オリゴ糖の重合度別各分画による加熱処理後の・O2-及び・OH抑制率は，重合度の小さいものがより高く，また，全ての分画で加熱処理後のものが増強した。温度別では・OH抑制率は120℃を境にして，増強し，・O2-抑制率も，110℃よりも120℃に加熱したものが高い抑制率を示した。","subitem_description_type":"Abstract"}]},"item_3_description_40":{"attribute_name":"資源タイプ(DSpace)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_3_description_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"富山医科薬科大学医学会誌, 13(1), 2000.03, pp.39-47","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"131554","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ito, Kayoko"}]},{"nameIdentifiers":[{"nameIdentifier":"131555","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tazawa, 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