Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce
出版年份 2023 全文链接
标题
Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves Effectively Inhibit the Formation of Biogenic Amines in the Brewing Soy Sauce
作者
关键词
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出版物
Agriculture-Basel
Volume 13, Issue 11, Pages 2100
出版商
MDPI AG
发表日期
2023-11-06
DOI
10.3390/agriculture13112100
参考文献
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