Hidalgo, F. J., R. Zamora, and J. Girón. “Modifications Produced in Food Proteins Following Interactions With Oxidizing Lipids. III. Nutritional and Toxicological Consequences”. Grasas Y Aceites, vol. 43, no. 2, Apr. 1992, pp. 97-100, doi:10.3989/gya.1992.v43.i2.1181.