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. 2020 Apr 15;99(7):3733–3741. doi: 10.1016/j.psj.2020.03.027

Figure 1.

Figure 1

Degree of browning and intermediates of Maillard reaction products. (A) Different degrees of hydrolysis; (B) Different reducing sugars. The results are represented as the mean value ± SD of each treatment (n = 4). Means without a common letter significantly differ (P < 0.05).