| References |
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| 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. |
| 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. |