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Verkerk, R.; Schreiner, M.; Krumbein, A.; Ciska, E.; Holst, B.; Rowland, I.; De Schrijver, R.; Hansen, M.; Gerhäuser, C.; Mithen, R.; Dekker, M. (2009). „Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health”. Mol. Nutr. Food Res. 53: S219—S265. PMID19035553. doi:10.1002/mnfr.200800065.
Sandell, Mari A.; Breslin, Paul A.S. (2006). „Variability in a taste-receptor gene determines whether we taste toxins in food”. Current Biology. 16 (18): R792—4. PMID16979544. S2CID17133799. doi:10.1016/j.cub.2006.08.049.
Pedras, M. S. C.; Montaut, S.; Suchy, M. (2004). „Phytoalexins from the crucifer rutabaga: structures, syntheses, biosyntheses, and antifungal activity”. J. Org. Chem. 69 (13): 4471—4476. PMID15202903. doi:10.1021/jo049648a.
Sandell, Mari A.; Breslin, Paul A.S. (2006). „Variability in a taste-receptor gene determines whether we taste toxins in food”. Current Biology. 16 (18): R792—4. PMID16979544. S2CID17133799. doi:10.1016/j.cub.2006.08.049.