References for Bacon


References
Gómez-Ojeda, A., Jaramillo-Ortíz, S., Wrobel, K., Wrobel, K., Barbosa-Sabanero, G., Luevano-Contreras, C., ... & Garay-Sevilla, M. E. (2018). Comparative evaluation of three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of Nε-carboxymethyl lysine in food samples. Food chemistry, 243, 11-18.
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.