Kevers Claire, Brack François, Pincemail Joël, Michel Cloes Jean, Dommes Jacques, Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing., Journal of Antioxidant Activity, Volume 1, Issue 1, 2015, Pages 42-54, ISSN 2471-2140, https://doi.org/10.14302/issn.2471-2140.jaa-15-797. (https://openaccesspub.orgjaa/article/208) Keywords: Liège syrup; Maillard; antioxidant capacity; hydroxymethylfurfural; apples; pears.