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Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue sauce, and sauce-treated chicken, pork, beef, salmon and cod was analysed. In test sauces, MRP content was in the range of 10–692μg/100mL sample. MRP content in raw, boiled, fried and baked foods was in the range of 10–76μg/100g sample. Boiling,...
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