Browning in autoclaved dextrose solutions

Factual Questions
1

Since both caramelization and the Maillard reaction normally occur at temperatures above 121C, can I assume the added pressure is causing these reactions to occur at a lower temperature, or is there some other dynamic involved?
The prolysis of the sugar via caramelization would be the less desirable outcome.

2

I don’t have access to the article but these abstracts here indicates pressure has a retarding effect

https://pubs.acs.org/doi/pdfplus/10.1021/jf102697b#:~:text=mild%20temperature%20(40-70%20°,)%20(15%2C16).

https://pubs.acs.org/doi/abs/10.1021/jf025731s