1. W.H. Gardner, Sensory Effects, Food Acidulants, Allied Chemical, New York, 1966, Chapter 5.
2. Y. Pomeranz, C.E. Meloan (Eds.), Food Analysis. Theory and Practice, 3rd Edition, Chapman & Hall, New York, 1994.
3. W.H. Gardner, in: T.E. Furia (Ed.), Handbook of Food Additives, 2nd Edition, CRC Press, Cleveland, 1972, p. 239.
4. W. Horwitz (Ed.), Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Edition, AOAC, Washington, DC, 1975, p. 406.
5. Design of double cell quartz crystal detector for ion chromatography and its applications to determination of organic acids in traditional Chinese herb medicine