| References |
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| Garcı́a-Baños, J. L., Villamiel, M., Olano, A., & Rada-Mendoza, M. (2004). Study on nonenzymatic browning in cookies, crackers and breakfast cereals by maltulose and furosine determination. Journal of Cereal Science, 39(2), 167-173. |
| Rada-Mendoza, M., Olano, A., & Villamiel, M. (2002). Furosine as indicator of Maillard reaction in jams and fruit-based infant foods. Journal of agricultural and food chemistry, 50(14), 4141-4145. |