{"created":"2023-06-19T08:51:26.821479+00:00","id":5331,"links":{},"metadata":{"_buckets":{"deposit":"dd348498-259f-4644-b1ab-20bfba5fc19a"},"_deposit":{"created_by":3,"id":"5331","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5331"},"status":"published"},"_oai":{"id":"oai:u-shizuoka-ken.repo.nii.ac.jp:00005331","sets":["409:1032"]},"author_link":["5632"],"item_10007_date_8":{"attribute_name":"報告年度","attribute_value_mlt":[{"subitem_date_issued_datetime":"2021","subitem_date_issued_type":"Issued"}]},"item_10007_description_11":{"attribute_name":"研究機関","attribute_value_mlt":[{"subitem_description":"静岡県立大学","subitem_description_type":"Other"}]},"item_10007_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"若手研究","subitem_description_type":"Other"}]},"item_10007_description_9":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"19K15792","subitem_description_type":"Other"}]},"item_10007_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"科学研究費助成事業データベース"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-19K15792/","subitem_relation_type_select":"URI"}}]},"item_10007_text_12":{"attribute_name":"助成元","attribute_value_mlt":[{"subitem_text_value":"科学研究費"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_researcher":{"attribute_name":"研究代表者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"寺田, 祐子 静岡県立大学 食品栄養科学部 助教 (80767632)"}],"nameIdentifiers":[{"nameIdentifier":"5632","nameIdentifierScheme":"WEKO"}]}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"食品成分は皮膚線維芽細胞の化学感覚受容体を標的として肌老化を抑制する","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品成分は皮膚線維芽細胞の化学感覚受容体を標的として肌老化を抑制する"}]},"item_type_id":"10007","owner":"3","path":["1032"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-06"},"publish_date":"2023-03-06","publish_status":"0","recid":"5331","relation_version_is_last":true,"title":["食品成分は皮膚線維芽細胞の化学感覚受容体を標的として肌老化を抑制する"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T09:05:50.058942+00:00"}