| References |
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| Aktağ, I. G., & Gökmen, V. (2020). A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates. Journal of Food Composition and Analysis, 103523. |
| Gaspar, E. M., & Lucena, A. F. (2009). Improved HPLC methodology for food control–furfurals and patulin as markers of quality. Food Chemistry, 114(4), 1576-1582. |