References for White bread


References
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.
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.