Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment

Figure 3

Typical EEM spectra of the WEOM extracted from FW treated at different temperatures. (a) Untreated, (b) 110°C, (c) 120°C, (d) 130°C, (e) 140°C, (f) 150°C, and (g) 160°C.

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(b)

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