| References |
|---|
| 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. |
| Zhou, Y., Lin, Q., Jin, C., Cheng, L., Zheng, X., Dai, M., & Zhang, Y. (2015). Simultaneous Analysis of Nε‐(Carboxymethyl) Lysine and Nε‐(Carboxyethyl) Lysine in Foods by Ultra‐Performance Liquid Chromatography‐Mass Spectrometry with Derivatization by 9‐Fluorenylmethyl Chloroformate. Journal of food science, 80(2), C207-C217. |