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    Simultaneously Monitoring and Reducing Nε-Carboxymethyl-Lysine and 5-Hydroxymethylfurfural Contents During Soy Sauce Production and Consumption

    Simultaneously Monitoring and Reducing Nε-Carboxymethyl-Lysine and 5-Hydroxymethylfurfural Contents During Soy Sauce Production and Consumption av Yongtai Wu, Bei Hu, Yuxin Wen, Zuowei Xiao, Lin Li, Xia Zhang, Zhenhui Zhang, Bing Li

    Publicerad 2025-07-01

    Soy sauce (SS) is one of the most popular condiments in the world. However, Nε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during...

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