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Model systems were employed to determine the reactivities of major sugars, fructose and glucose, and amino acids, glutamine and arginine, found in the accumulation of 5-hydroxymethyl furfural (HMF) in grape juice, and brown pigment formation (BPF) at 55, 65, and 75 °C over ten days at pH 3.5. Fructose was found to be more reactive than glucose in both HMF accumulation and BPF at all temperatures....
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