References for Butter


References
Assar, S. H., Moloney, C., Lima, M., Magee, R., & Ames, J. M. (2009). Determination of N ɛ-(carboxymethyl) lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino acids, 36(2), 317-326.
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.
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.