A This study aimed to employ three reducing sugar (fructose, galactose and glucose)-lysine mode reaction systems (FLMRS, GaLMRS and GLMRS) in examining the influences of reaction conditions, such as initial pH value, reaction temperature, and time on the Nε-(1-Carboxymethyl)-L-lysine (CML) formation. Results indicated that the initial pH value were positively correlated with the CML content in the system. However, the influence of reaction temperature and time on the CML content in the system displayed an initial increasing trend followed by a...
