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. 2023 Jan 13;12(2):394. doi: 10.3390/foods12020394

Figure 2.

Figure 2

Effect of processing temperature and time on α-dicarbonyl compounds. (A) temperature; (B) time. Different letters above the bars indicate significant differences (n = 3, p < 0.05). Methylglyoxal (MGO), glyoxal (GO) and 3-deoxyglucuronide (3-DG).