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Maillard reaction products (MRPs) were prepared from aqueous ribose–lysine (RL) and fructose–lysine (FL) model systems at pH 9, heated at 60, 80 and 120°C for 15, 60 and 120min. Browning intensity (BI) and pH reduction were monitored throughout the reaction. 1,1-Diphenyl-2-picryl-hydrazyl (DPPH-RS), peroxyl (PRS), and hydroxyl radical scavenging (HRS) and reducing power (RP) measured their antioxidant...
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