1.Where is the Border Line between Strong Acids and Weak Acids?

作　　者：Toratane Munegumi

出　　处：World Journal of Chemical Education. 2013 ;1(1):12-16.doi:10.12691/wjce-1-1-4

出版社：Science and Education Publishing

文章 ID：103711221

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2.A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides

作　　者：Toratane Munegumi ;Akito Goto ;Yoshihide Nakamura

出　　处：Food and Nutrition Sciences. 2019 ;10(3):315-324.doi:10.4236/fns.2019.103024

出版社：Scientific Research Publishing

文章 ID：235931284

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3.A Comparison of Microwave-Assisted Heating with Conventional Heating of Sweet Potato (Ipomoea batatas): Analysis of Monosaccharides and Disaccharides

作　　者：Toratane Munegumi ;Akito Goto ;Yoshihide Nakamura

出　　处：Food and Nutrition Sciences. 2019 ;10(03):315-324.doi:10.4236/fns.2019.103024

出版社：Scientific Research Publishing

文章 ID：233473471

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4.Thermal Synthesis of Polypeptides from N-Butyloxycarbonyl Oligopeptides Containing Aspartyl Residue at C-Terminus

作　　者：Toratane Munegumi ;Takafumi Yamada

出　　处：International Journal of Polymer Science. 2017 ;2017.doi:10.1155/2017/8364710

出版社：Hindawi Publishing Corporation

文章 ID：199224377

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	Toratane Munegumi	4篇
	Akito Goto	2篇
	Yoshihide Nakamura	2篇
	Takafumi Yamada	1篇

	Food and Nutrition Sciences	2篇
	International Journal of Polymer Science	1篇
	World Journal of Chemical Education	1篇

	2019	2篇
	2017	1篇
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