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The way of reducing nitrite content in pickled lettuce with tea polyphenols

The way of reducing nitrite content in pickled lettuce with tea polyphenols

Journal of Tea Science 18(2): 145-149

This study showed that tea polyphenols can react with nitrite (NO3-), restrain the activity of bacteria that produce NO2-, as well as react with NO2- directly and thus reduce the nitrite content of pickled lettuce.

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Accession: 003317601

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