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This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower...