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Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction‐derived chemical hazards, such as acrylamide (AA) and Nε‐(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This...
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