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HPLC of 5-HMF in gluten under different heating treatments (a) and in CHC glutens under microwave (b) and stewing treatment (c). 5-HMF content in CHC gluten under stewing and microwave treatment at 1000 W for 5 min (d). Fructosamine and melanoidin content in gluten under different treatments (e). Fructosamine (f) and melanoidin (g) content in CHC gluten under stewing and microwave treatment at 1000 W for 5 min
