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Mikulic-Petkovsek, M. et al. (2015). «Changes in fruit quality parameters of four Ribes species during ripening». Food Chem173: 363-74. PMID25466034. doi:10.1016/j.foodchem.2014.10.011.
Schwarz, B.; Hofmann, T. (2007). «Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds». J Agric Food Chem55 (4): 1394-1404. PMID17261016. doi:10.1021/jf0629078.
efloras.org
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Mikulic-Petkovsek, M.; Schmitzer, V.; Slatnar, A.; Stampar, F.; Veberic, R. (2012). «Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species». J Food Sci77 (10): 1064-70. PMID22924969. doi:10.1111/j.1750-3841.2012.02896.x.
Mikulic-Petkovsek, M. et al. (2015). «Changes in fruit quality parameters of four Ribes species during ripening». Food Chem173: 363-74. PMID25466034. doi:10.1016/j.foodchem.2014.10.011.
Schwarz, B.; Hofmann, T. (2007). «Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds». J Agric Food Chem55 (4): 1394-1404. PMID17261016. doi:10.1021/jf0629078.
