25148
The objective of this study was to determine antioxidant activities of water - soluble MRPs ( Maillard reaction products ) from the reactions between whey protein isolate ( WPI ) and xylose ( X ) , glucose ( G ) , fructose ( F ) , lactose ( L ) , maltose ( M ) and sucrose ( S ) at different initial pH values ( 3 , 4 , 5 , 6 , 7 , 8 and 9 ) .
 Chemical: xylose; Chemical: glucose; Chemical: fructose; Chemical: lactose; Chemical: maltose; Chemical: sucrose
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: xylose; Chemical: glucose; Chemical: fructose; Chemical: lactose; Chemical: maltose; Chemical: sucrose