Liu, Xiaojun; Jin, Qingzhe; Liu, Yuanfa; Huang, Jianhua; Wang, Xingguo; Mao, Wenyue; Wang, Shanshan (2011). „Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil“. Journal of Food Science. 76 (3): C404–12. doi:10.1111/j.1750-3841.2011.02073.x. PMID21535807.
Liu, Xiaojun; Jin, Qingzhe; Liu, Yuanfa; Huang, Jianhua; Wang, Xingguo; Mao, Wenyue; Wang, Shanshan (2011). „Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil“. Journal of Food Science. 76 (3): C404–12. doi:10.1111/j.1750-3841.2011.02073.x. PMID21535807.
„USDA National Nutrient Database for Standard Reference“. Nutrient Data Laboratory, Agricultural Research Service, United States Department of Agriculture. Suarchyvuotas originalas 2015-03-03. Nuoroda tikrinta 2011-08-03. Choose peanut oil and then „Oil, peanut, salad or cooking“.
„USDA National Nutrient Database for Standard Reference“. Nutrient Data Laboratory, Agricultural Research Service, United States Department of Agriculture. Suarchyvuotas originalas 2015-03-03. Nuoroda tikrinta 2011-08-03. Choose peanut oil and then „Oil, peanut, salad or cooking“.