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Physi-chimical analysis of the Maillard reaction products of Camellia seeds. (A) Ultraviolet (UV) absorption spectra within the wavelength range of 190–400 nm; (B) Fluorescence spectra of Maillard reaction products generated by different sugars; (C) Fourier transform infrared (FT-IR) spectra within the range of 4,000–400 cm−1.
