{"created":"2023-06-20T17:00:08.172734+00:00","id":19438,"links":{},"metadata":{"_buckets":{"deposit":"7b4ae8b5-d962-497e-a8b6-4459c014ea91"},"_deposit":{"created_by":3,"id":"19438","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"19438"},"status":"published"},"_oai":{"id":"oai:twinkle.repo.nii.ac.jp:00019438","sets":["140:1307:1308:1984:1994"]},"author_link":["297075","297076"],"item_10001_alternative_title_1":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Glycation of Protein : Primarily on the Maillard Reaction"}]},"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"672","bibliographicPageStart":"667","bibliographicVolumeNumber":"74","bibliographic_titles":[{"bibliographic_title":"東京女子医科大学雑誌"}]}]},"item_10001_creator_2":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀川, 博朗"}],"nameIdentifiers":[{"nameIdentifier":"297075","nameIdentifierScheme":"WEKO"}]}]},"item_10001_date_25":{"attribute_name":"受付日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2010-08-10","subitem_date_issued_type":"Created"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The Maillard reaction is a complex and poorly understood series of reactions between reducing sugars and the primary amino groups of proteins. The resulting advanced glycation end-products (AGEs) and active oxygen species are thought to contribute to the development of diabetic complications and aging. This review describes the basic chemistry of the Maillard reaction.","subitem_description_type":"Abstract"}]},"item_10001_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"297076","nameIdentifierScheme":"WEKO"}],"names":[{"name":"HORIKAWA, Hiroaki"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京女子医科大学学会"}]},"item_10001_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN00161368","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0040-9022","subitem_source_identifier_type":"ISSN"}]},"item_10001_subject_47":{"attribute_name":"著者キーワード","attribute_value_mlt":[{"subitem_subject":"glycated protein","subitem_subject_scheme":"Other"},{"subitem_subject":"advanced glycation end-product (AGE)","subitem_subject_scheme":"Other"},{"subitem_subject":"Maillard reaction","subitem_subject_scheme":"Other"},{"subitem_subject":"Amadori compound","subitem_subject_scheme":"Other"},{"subitem_subject":"amino-carbonyl reaction","subitem_subject_scheme":"Other"}]},"item_10001_text_35":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"東京女子医科大学医学部化学"}]},"item_10001_version_type_20":{"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_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-08-22"}],"displaytype":"detail","filename":"KJ00006019084.pdf","filesize":[{"value":"613.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00006019084.pdf","url":"https://twinkle.repo.nii.ac.jp/record/19438/files/KJ00006019084.pdf"},"version_id":"460dcf2c-a476-4db1-8d5e-b165e587170f"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"蛋白の糖化 : メイラード反応を中心にして","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"蛋白の糖化 : メイラード反応を中心にして"}]},"item_type_id":"10001","owner":"3","path":["1994"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-08-10"},"publish_date":"2010-08-10","publish_status":"0","recid":"19438","relation_version_is_last":true,"title":["蛋白の糖化 : メイラード反応を中心にして"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T20:58:46.790593+00:00"}