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The effects of melamine on Maillard reaction were investigated in chemical model systems. The reaction products in the model systems with/without melamine were analysed by GC–MS and LC–MS/MS. Impact of melamine on Maillard browning in the above models was also examined by colourimetric methods. It was found that melamine can react directly with lactose and Strecker aldehydes formed in Maillard reactions...
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