Aubourg, S. P., and R. Pérez-Martín. 1996. “Fluorescent Compounds Formation During Sardine (Sardina Pilhiardus) Chilling: Comparison With Lipid Damage Indexes”. Grasas Y Aceites 47 (5):307-12. https://doi.org/10.3989/gya.1996.v47.i5.872.