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

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

Biogenic amines are a group of metabolites generated in the process of soy sauce brewing, which can result in severe negative impacts on human health at high concentrations. In this study, we innovatively proposed natural extracts (0.1 wt%), of proanthocyanidins, from Chinese bayberry (<i>Myri...

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Bibliographic Details
Main Authors: Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye, Zijian Zhi
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Agriculture
Subjects:
soy sauce
biogenic amines
proanthocyanidins
food quality
Online Access:https://www.mdpi.com/2077-0472/13/11/2100

Internet

https://www.mdpi.com/2077-0472/13/11/2100

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