Inoue, Yutaka (2016). “Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)”. Food Chemistry. 213: 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID27451212.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (biên tập). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
Inoue, Yutaka (2016). “Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)”. Food Chemistry. 213: 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID27451212.
ncbi.nlm.nih.gov
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (biên tập). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
