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Mitsuo Namiki; Tateki Hayashi. The Maillard Reaction in Foods and Nutrition. [s.l.]: [s.n.], 1983. Dostupné online. ISBN0-8412-0769-0. doi:10.1021/bk-1983-0215.ch002. Kapitola A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation, s. 21–46.
Anita B. Petersen; Hans Christian Wulf; Robert Gniadecki; Barbara Gajkowska. Dihydroxyacetone, the active browning ingredient in sunless tanning lotions, induces DNA damage, cell-cycle block and apoptosis in cultured HaCaT keratinocytes. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 2004, s. 173–186. doi:10.1016/j.mrgentox.2004.03.002. PMID15157655.
Anita B. Petersen; Hans Christian Wulf; Robert Gniadecki; Barbara Gajkowska. Dihydroxyacetone, the active browning ingredient in sunless tanning lotions, induces DNA damage, cell-cycle block and apoptosis in cultured HaCaT keratinocytes. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 2004, s. 173–186. doi:10.1016/j.mrgentox.2004.03.002. PMID15157655.