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A large number of experiments have shown that tea polyphenols have excellent anti-corrosion and preservation effects. Tea polyphenols have inhibitory effects on Bacillus subtilis, Staphylococcus aureus, Escherichia coli, tomato ulcers... -
It can be expected that natural preservatives and composite preservatives will be the main development direction of preservatives in the future, and will inevitably replace chemical preservatives in our lives.