{"@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/1570572701769834880.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"NAID","@value":"80015845901"}}],"dc:title":[{"@language":"en","@value":"Super critical extraction of essential oil from aniseed (pimpinella anisuml) using CO_2 : solubility, kinetics, and composition data"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1580572701769834880","@type":"Researcher","foaf:name":[{"@language":"en","@value":"RODRIGUES V."}]}],"publication":{"prism:publicationName":[{"@language":"en","@value":"J. Agric. Food Chem."}],"prism:publicationDate":"2003","prism:volume":"51","prism:startingPage":"1518","prism:endingPage":"1523"},"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390282679435794176","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics"}]}],"dataSourceIdentifier":[{"@type":"CIA","@value":"80015845901"}]}