Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce

Title
Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce
Authors
Keywords
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Journal
Agriculture-Basel
Volume 13, Issue 11, Pages 2100
Publisher
MDPI AG
Online
2023-11-06
DOI
10.3390/agriculture13112100

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