{"width":"100%","url":"https://uneyama.hatenadiary.jp/entry/20100520/p11","provider_url":"https://hatena.blog","title":"\u8ad6\u6587\u3044\u304f\u3064\u304b","blog_url":"https://uneyama.hatenadiary.jp/","author_url":"https://blog.hatena.ne.jp/uneyama/","blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20100520%2Fp11\" title=\"\u8ad6\u6587\u3044\u304f\u3064\u304b - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","height":"190","author_name":"uneyama","categories":["\u8ad6\u6587"],"type":"rich","image_url":null,"published":"2010-05-20 00:00:10","version":"1.0","description":"\u30d5\u30eb\u30fc\u30c4\u30b8\u30e5\u30fc\u30b9\u306eUV\u51e6\u7f6e\u306b\u3088\u308b\u30d5\u30e9\u30f3\u751f\u6210 Furan formation during UV-treatment of fruit juices Food Chemistry Volume 122, Issue 4, 15 October 2010, Pages 937-942 http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4YTFBWD-1&_user=1044440&_coverDate=10%2F15%2F2010&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanc\u2026","provider_name":"Hatena Blog"}