Michael A.M.A.RuggieroMichael A.M.A. i inni, A Higher Level Classification of All Living Organisms, „PLOS One”, 10 (4), 2015, art. nr e0119248, DOI: 10.1371/journal.pone.0119248, PMID: 25923521, PMCID: PMC4418965 [dostęp 2020-02-20](ang.).
George I.G.I.KatsarosGeorge I.G.I., GeorgeG.TavantzisGeorgeG., Petros S.P.S.TaoukisPetros S.P.S., Production of novel dairy products using actinidin and high pressure as enzyme activity regulator, „Innovative Food Science & Emerging Technologies”, 11 (1), 2010, s. 47–51, DOI: 10.1016/j.ifset.2009.08.007 [dostęp 2023-12-01](ang.).
Alaa A.A.A.BekhitAlaa A.A.A. i inni, Exogenous Proteases for Meat Tenderization, „Critical Reviews in Food Science and Nutrition”, 54 (8), 2014, s. 1012–1031, DOI: 10.1080/10408398.2011.623247 [dostęp 2023-12-01](ang.).
HananH.EshamahHananH. i inni, Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef, „Meat Science”, 96 (4), 2014, s. 1494–1500, DOI: 10.1016/j.meatsci.2013.12.010 [dostęp 2023-12-01](ang.).
expasy.org
enzyme.expasy.org
Enzyme entry: EC 3.4.22.14, [w:] Enzyme nomenclature database [online], SIB Swiss Institute of Bioinformatics(ang.).
Michael A.M.A.RuggieroMichael A.M.A. i inni, A Higher Level Classification of All Living Organisms, „PLOS One”, 10 (4), 2015, art. nr e0119248, DOI: 10.1371/journal.pone.0119248, PMID: 25923521, PMCID: PMC4418965 [dostęp 2020-02-20](ang.).
