Zhang, J., Liu, Z., Hu, Y., Fang, Z., Chen, J., Wu, D., & Ye, X. (2010). Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage. Springer-Verlag.

Zhang, Jinjie, Zhenfeng Liu, Yaqin Hu, Zhongxiang Fang, Jianchu Chen, Dan Wu, ja Xingqian Ye. Effect of Sucrose On the Generation of Free Amino Acids and Biogenic Amines in Chinese Traditional Dry-cured Fish During Processing and Storage. Springer-Verlag, 2010.

Zhang, Jinjie, et al. Effect of Sucrose On the Generation of Free Amino Acids and Biogenic Amines in Chinese Traditional Dry-cured Fish During Processing and Storage. Springer-Verlag, 2010.