During the evaporation process of the MCSJ and the model system, both fructose and glucose showed a decreasing trend, while the color difference value, GO, MGO, 3-DG, 5-HMF, CML, and melanoidin content exhibited an upward trend as both the temperature and duration were increased.
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Color Development Characteristic and Kinetic Modeling of Maillard Reaction in Membrane-Clarified Sugarcane Juice During Vacuum Evaporation Process.
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