YAKUGAKU ZASSHI
Online ISSN : 1347-5231
Print ISSN : 0031-6903
ISSN-L : 0031-6903
飲食物防腐剤の研究 (第54報)
中島 邦夫和田井 収鳥井 宗和
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1953 年 73 巻 2 号 p. 154-156

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Mold preventing action against soy sauce was tested with 16 kinds of compounds comprising two groups: First Group composed of phenylacetic acid derivatives, and Second Group of p-aminosalicylic acid derivatives. Compounds of both groups were found to possess only a very weak mold preventing action in approximately 0.001-0.01% concentration with the exception of sodium o-cresyl-p-aminosalicylate which managed to prevent the growth of molds for 22.5 days in approximately 0.01% concentration.

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© by the PHARMACEUTICAL SOCIETY OF JAPAN
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