1. Ackman, R. G. (1980). Fish lipids. Part 1. In J. J. Connell (Ed.), Advances in fish science and technology (pp. 86–103). Surrey: Fishing News (Books) Ltd.
2. Ahmad, J. I. (1996). Free radicals and health: in vitamin E the answer? Food Science and Technology, 10(3), 147–152.
3. Andrade, G. R., Jr., Ginani, S. J., Lopes, G. K. B., Dutra, F. A., & Hermes-Lima, M. (2006). Tannic acid inhibits in vitro iron-dependent free radical formation. Biochimie, 88(411), 1287–1296.
4. Antoni, E., & Brunoni, M. (1971). Hemoglobin and myoglobin in their reactions with ligands (p. 19). Amsterdam: North-Holland Publishing Company.
5. Aubourg, S. P., Rey-Mansilla, M., & Sotelo, C. G. (1999). Differential lipid damage in various muscle zones of frozen hake (Merluccius merluccius). Z Lebensm Unters Forsch A, 208, 189–193.