References for Spaghetti


References
Hellwig, M., Kühn, L., & Henle, T. (2018). Individual Maillard reaction products as indicators of heat treatment of pasta—A survey of commercial products. Journal of Food Composition and Analysis, 72, 83-92.
Hull, G. L., Woodside, J. V., Ames, J. M., & Cuskelly, G. J. (2012). Nε-(carboxymethyl) lysine content of foods commonly consumed in a Western style diet. Food Chemistry, 131(1), 170-174.
Scheijen, J. L., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D., & Schalkwijk, C. G. (2016). Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database. Food Chemistry, 190, 1145-1150.