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Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1...
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