1. D. Kristensen, M.V. Kröger-Ohlsen, L.H. Skibsted, in: M.J. Morello, F. Shahidi, C.-T. Ho (Eds.), ACS Symposium Series 807, Free Radicals in Food, American Chemical Society, Washington, DC, 2002, pp. 114–125.
2. Lipoxygenases: Occurrence, Functions, Catalysis, and Acquisition of Substrate
3. Flavor of Meat, Meat Products and Seafods;Skibsted,1998
4. Myoglobin Species with Enhanced Prooxidative Activity Is Formed during Mild Proteolysis by Pepsin