{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1363670318320179968.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.foodchem.2009.09.021"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0308814609010656?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0308814609010656?httpAccept=text/plain"}}],"dc:title":[{"@value":"Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1383670318320179972","@type":"Researcher","foaf:name":[{"@value":"Ming-Ming Yan"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670318320179971","@type":"Researcher","foaf:name":[{"@value":"Wei Liu"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670318320179969","@type":"Researcher","foaf:name":[{"@value":"Yu-Jie Fu"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670318320179970","@type":"Researcher","foaf:name":[{"@value":"Yuan-Gang Zu"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670318320179973","@type":"Researcher","foaf:name":[{"@value":"Cai-Yun Chen"}]},{"@id":"https://cir.nii.ac.jp/crid/1383670318320179968","@type":"Researcher","foaf:name":[{"@value":"Meng Luo"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"03088146"}],"prism:publicationName":[{"@value":"Food Chemistry"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2010-04","prism:volume":"119","prism:number":"4","prism:startingPage":"1663","prism:endingPage":"1670"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/","https://www.elsevier.com/legal/tdmrep-license"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S0308814609010656?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S0308814609010656?httpAccept=text/plain"}],"createdAt":"2009-09-12","modifiedAt":"2025-10-05","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001205737536256","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The advantages of using traditional Chinese medicine as an adjunctive therapy in the whole course of cancer treatment instead of only terminal stage of cancer"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.foodchem.2009.09.021"},{"@type":"CROSSREF","@value":"10.5582/bst.2015.01019_references_DOI_3L7fO3tHpKCPT66S6Ubnocp3kk6"}]}