Step 1: Understanding the Concept
A reducing sugar has a free aldehyde or ketone group, or a free anomeric carbon, that can reduce Fehling's or Benedict's solution.
Step 2: Check the sugars
All monosaccharides (glucose, fructose, galactose, ribulose) are reducing. Maltose and lactose keep a free anomeric carbon, so they are reducing. In sucrose, the C-1 of glucose is joined to C-2 of fructose, so neither anomeric carbon is free and sucrose is non-reducing.
Step 3: Compare the options
Options (A), (B) and (D) each contain sucrose. Option (C) has glucose, lactose and maltose, all reducing.
Final Answer:
Glucose, lactose and maltose are all reducing sugars.
\[ \boxed{\text{(C) }\text{Glucose, Lactose, Maltose}} \]