{"id":231,"date":"2023-07-10T19:17:42","date_gmt":"2023-07-10T10:17:42","guid":{"rendered":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/?p=231"},"modified":"2023-07-10T19:17:42","modified_gmt":"2023-07-10T10:17:42","slug":"%e5%9b%bd%e9%9a%9b%e3%83%9d%e3%83%aa%e3%83%95%e3%82%a7%e3%83%8e%e3%83%bc%e3%83%ab%e5%ad%a6%e4%bc%9a%e3%81%a7%e3%83%88%e3%83%94%e3%83%83%e3%82%af%e3%82%b9%e8%b3%9e%e3%82%92%e5%8f%97%e8%b3%9e%e3%81%97","status":"publish","type":"post","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2023\/0710\/231","title":{"rendered":"\u56fd\u969b\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u5b66\u4f1a\u3067\u30c8\u30d4\u30c3\u30af\u30b9\u8cde\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002"},"content":{"rendered":"<p>7\u67083\uff5e6\u65e5\u306b\u30d5\u30e9\u30f3\u30b9\u306e\u30ca\u30f3\u30c8\u3067\u7b2c31\u56de\u56fd\u969b\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u5b66\u4f1a\u304c\u958b\u50ac\u3055\u308c\u3001\u5b66\u751f\u304c\u30dd\u30b9\u30bf\u30fc\u8cde\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002\u5404\u30c8\u30d4\u30c3\u30af\u30b9\u304b\u30891\u984c\u306e\u53d7\u8cde\u3067\u3059\u3002<\/p>\n<p>Nishino, K. Noda, M. Ishibashi, Y. Uno, Y. Nitta<\/p>\n<p>Structural study of strawberry allergens with ligand flavonoids<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-233\" src=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2023\/07\/20230710-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2023\/07\/20230710-300x225.jpg 300w, https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2023\/07\/20230710-768x576.jpg 768w, https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-content\/uploads\/sites\/30\/2023\/07\/20230710.jpg 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>7\u67083\uff5e6\u65e5\u306b\u30d5\u30e9\u30f3\u30b9\u306e\u30ca\u30f3\u30c8\u3067\u7b2c31\u56de\u56fd\u969b\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u5b66\u4f1a\u304c\u958b\u50ac\u3055\u308c\u3001\u5b66\u751f\u304c\u30dd\u30b9\u30bf\u30fc\u8cde\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002\u5404\u30c8\u30d4\u30c3\u30af\u30b9\u304b\u30891\u984c\u306e\u53d7\u8cde\u3067\u3059\u3002 Nishino, K. Noda, M. Ishibashi, Y. Uno,  &hellip; <a href=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2023\/0710\/231\">\u7d9a\u304d\u3092\u8aad\u3080 <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":47,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-231","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/231"}],"collection":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/comments?post=231"}],"version-history":[{"count":1,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/231\/revisions"}],"predecessor-version":[{"id":234,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/231\/revisions\/234"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/media?parent=231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/categories?post=231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/tags?post=231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}