醤油防黴剤の研究 (第4報)
二塩基性脂肪酸ヂエチルエステルとそのハロゲン置換体及びロダン置換体との醤油防黴作用の関係について
1951 年 71 巻 6 号 p. 471-473
詳細
1951 年 71 巻 6 号 p. 471-473
Antiseptic actions against soy sauce were compared of the diethyl esters of dibasic acids such as malonic and succinic acids, and their halogen and thiocyano substitutes. It was also found, in this case, that the action was strongest in the thiocyano substitutes, followed by halogen substitutes and esters of original fatty acids.
