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Li, Jin-lin; Tu, Zong-cai; Zhang, Lu; Sha, Xiao-mei; Wang, Hui; Pang, Juan-juan; Tang, Ping-ping (August 1, 2016). "The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup" (en). Journal of Food Science and Technology 53 (8): 3253–3270. doi:10.1007/s13197-016-2301-1. ISSN 0975-8402. PMID 27784920. PMC 5055890. https://doi.org/10.1007/s13197-016-2301-1.

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Li, Jin-lin; Tu, Zong-cai; Zhang, Lu; Sha, Xiao-mei; Wang, Hui; Pang, Juan-juan; Tang, Ping-ping (August 1, 2016). "The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup" (en). Journal of Food Science and Technology 53 (8): 3253–3270. doi:10.1007/s13197-016-2301-1. ISSN 0975-8402. PMID 27784920. PMC 5055890. https://doi.org/10.1007/s13197-016-2301-1.

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Li, Jin-lin; Tu, Zong-cai; Zhang, Lu; Sha, Xiao-mei; Wang, Hui; Pang, Juan-juan; Tang, Ping-ping (August 1, 2016). "The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup" (en). Journal of Food Science and Technology 53 (8): 3253–3270. doi:10.1007/s13197-016-2301-1. ISSN 0975-8402. PMID 27784920. PMC 5055890. https://doi.org/10.1007/s13197-016-2301-1.
Ogura, Tomoko. "Itadakimasu" o wasureta Nihonjin : tabekata ga migaku hinsei, Shohan, Tōkyō: Asukī Media Wākusu, 2008 — 68 bet. ISBN 9784048672870. OCLC 244300317.

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