| References |
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| Niquet-Léridon, C., Jacolot, P., Niamba, C. N., Grossin, N., Boulanger, E., & Tessier, F. J. (2015). The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods. Food chemistry, 177, 361-368. |