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Impacts of different amount of pectin and chitosan in the cookie recipe on (A) Free CML; (B) Free CEL; (C) Protein-Bound CML; (D) Protein-Bound CEL; (E) HMF in cookies; values are expressed as mean ± SD (n = 3) for all treatments; different capital letters indicate significant differences (p < 0.05) among different addition level of pectin, while different lowercase letters indicate significant differences (p < 0.05) among different addition level of chitosan.
