ANTIMICROBIAL ACTIVITY OF FATTY ACIDS AND THEIR ESTERS AGAINST A FILM‐FORMING YEAST IN SOY SAUCE

Journal of Food Safety

Volumn 3, Issue 2, 1981, Pages 121-126

  KATO, NOBUYUKI ^a  

^a KONAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987490942     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1981.tb00416.x     Document Type: Article

References (12)

1. Antimicrobial properties of phenolic antioxidants and lipids
2. Antiseptic activity of monocaprylin‐alcohol solution on soy sauce
3. Preservative effects of monoglycerides of lower fatty acid in sauce
4. Fatty acids and derivatives as antimicrobial agents—a review
5. Comparison of antimicrobial activities of fatty acids and their esters
6. Antimicrobial activity of esters of short chain fatty acids
7. Antiseptic effect of volatile fatty acid monoglycerides
8. The effect of antimicrobial activity of capric acid monoglyceride on soy sauce
9. Fatty acid esters of sucrose. Methods of preparation
10. Antimicrobial activity of fatty acids and their esters
11. Antiseptic effect of capric monoglyceride on pellicle‐forming yeast
12. Antiseptic effect of alcohol and caprylic acid monoglyceride on soy sauce