Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion.

Curr Res Food Sci · 2025 · PMC11849117 · PMID 39995471

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a clear trendno p-value reported

6 shows a clear trend with a coefficient of determination of 0.6146 towards increased CML formation during gastrointestinal digestion in the presence of higher sugar concentrations in the food samples.

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