{"id":251,"date":"2024-01-26T09:49:28","date_gmt":"2024-01-26T00:49:28","guid":{"rendered":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/?p=251"},"modified":"2024-01-26T09:49:28","modified_gmt":"2024-01-26T00:49:28","slug":"%e5%a1%a9%e5%91%b3%e5%a2%97%e5%bc%b7%e3%81%ae%e8%ab%96%e6%96%87%e3%81%8cjournal-of-biological-macromolecules%e3%81%ab%e6%8e%b2%e8%bc%89%e3%81%95%e3%82%8c%e3%81%be%e3%81%97%e3%81%9f%e3%80%82","status":"publish","type":"post","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2024\/0126\/251","title":{"rendered":"\u5869\u5473\u5897\u5f37\u306e\u8ad6\u6587\u304cJournal of Biological Macromolecules\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002"},"content":{"rendered":"<p>\u30cf\u30fc\u30d6\u30fb\u9999\u8f9b\u6599\u306b\u3088\u308b\u5869\u5473\u5897\u5f37\u306e\u7814\u7a76\u304c<a href=\"https:\/\/www.jstage.jst.go.jp\/browse\/jbm\/-char\/en\">Journal of Biological Macromolecules<\/a>\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002<\/p>\n<p><strong>Salty taste enhancement of rosemary water extract in mouse and human<\/strong><\/p>\n<p>Yoshino Kodaira, Yuzu Kasahara, Arisa Sato, Hina Oshida, Yasujiro Morimitsu, Yoko Nitta<sup>*<\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u30cf\u30fc\u30d6\u30fb\u9999\u8f9b\u6599\u306b\u3088\u308b\u5869\u5473\u5897\u5f37\u306e\u7814\u7a76\u304cJournal of Biological Macromolecules\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002 Salty taste enhancement of rosemary water extr &hellip; <a href=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2024\/0126\/251\">\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-251","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\/251"}],"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=251"}],"version-history":[{"count":1,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":252,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/251\/revisions\/252"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}