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The effects of thermal modification of wood have been well established, particularly in terms of reductions in mechanical performance. In recent years, there has been an increase in studies related to the Maillard reaction. More commonly associated with food chemistry, it involves the reaction of amines and reducing sugars during cooking procedures. This study has attempted to combine the use of amines and thermal modification, with subsequent properties investigated for the treatment of sprucedoi:10.3390/f13060834 doaj:21249aefae054826bdd60fa53008727d fatcat:776r25jg5feivk64umc64k4qq4