Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols.

Food Chem X · 2025 · PMC12032881 · PMID 40290472

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an increasing trendno p-value reported

Nevertheless, the content of H 2 O 2 in GA/Fru/Ser exhibited an increasing trend with the extension of heating time ultimately becoming the highest at 30 min among all the systems. 3.6.

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