Simultaneously Monitoring and Reducing Nε-Carboxymethyl-Lysine and 5-Hydroxymethylfurfural Contents During Soy Sauce Production and Consumption.

Compared to CML, 5-HMF had an extremely significant negative correlation with reducing sugars, protein, FAAs, and total nitrogen. 5-HMF was primarily produced by the hydrolysis of monosaccharides [ 39 , 40 ], and amino compounds could react with 5-HMF to generate harmless compounds [ 23 , 36 ].

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