Crvena ribizla (Serbian Wikipedia)

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 Sci. 77 (10): 1064—70. PMID 22924969. 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 Chem. 173: 363—74. PMID 25466034. 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 Chem. 55 (4): 1394—1404. PMID 17261016. doi:10.1021/jf0629078.

efloras.org (Global: 732^nd place; Serbian: 637^th place)

Morin, Nancy R. (2009). „Ribes rubrum”. Ур.: Flora of North America Editorial Committee. Flora of North America North of Mexico (FNA). 8. New York and Oxford — преко eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
Lu, Lingdi; Alexander, Crinan. „Ribes rubrum”. Flora of China — преко eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.

„REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant”. Grow Your Own. Архивирано из оригинала 04. 03. 2016. г. Приступљено 28. 8. 2009.

„Ribes rubrum L.”. Altervista Flora Italiana; includes photos and European distribution map.

„Kisel – Russian sweet drink”. milkandbun (на језику: енглески). 2. 8. 2015. Приступљено 29. 3. 2020.

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 Sci. 77 (10): 1064—70. PMID 22924969. 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 Chem. 173: 363—74. PMID 25466034. 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 Chem. 55 (4): 1394—1404. PMID 17261016. doi:10.1021/jf0629078.

O’Keefe, Liz (21. 7. 2016). „Currants: black, then red now it's white all over”. www.producebusinessuk.com. Архивирано из оригинала 29. 03. 2020. г. Приступљено 29. 3. 2020.

„REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant”. Grow Your Own. Архивирано из оригинала 04. 03. 2016. г. Приступљено 28. 8. 2009.
„Homemade Redcurrant Jelly recipe”. www.cookitsimply.com. Архивирано из оригинала 13. 04. 2015. г. Приступљено 25. 08. 2019.
O’Keefe, Liz (21. 7. 2016). „Currants: black, then red now it's white all over”. www.producebusinessuk.com. Архивирано из оригинала 29. 03. 2020. г. Приступљено 29. 3. 2020.