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Changes of different sucrose amount on formation of free CML (A), free CEL (B), protein-bound CML (C), protein-bound CEL (D), HMF (E) and α-dicarbonyl compounds (F) in the butter cookies; values are expressed as mean ± SD (n = 3) for all treatments; different letters indicate significant differences (p < 0.05) among different addition level of sucrose.
