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AbstractMethylglyoxal and glyceraldehyde were used to demonstrate the involvement of retro-aldol degradation products of carbohydrates in browning (A420), the formation of hydroxymethylfurfural (HMF), and the extent to which the mechanism of browning proceeds by homolytic or heterolytic pathways in the caramelization and Maillard reactions of mono- and disaccharides. The amino component of Maillard...