Страшная химия. Еда с Е-шками: из чего делают нашу еду и почему не стоит ее бояться

[135] https://academic.oup.com/ajcn/article/90/1/1/4596750

[136] https://pubmed.ncbi.nlm.nih.gov/22487433/

[137] https://academic.oup.com/carcin/article-abstract/10/2/397/409145

[138] http://www.inchem.org/documents/icsc/icsc/eics0363.htm

[139] https://slovar.cc/enc/bse/2049970.html Цикл трикарбоновых кислот, статья из Большой Советской Энциклопедии

[140] https://web.archive.org/web/20091020171323/http://wsyachina.narod.ru/technology/vinegar.html

[141] https://fankhauserblog.wordpress.com/2004/01/01/making-swiss-cheese/

[142] https://www.additifs-alimentaires.net/E240.php

[143] https://web.archive.org/web/20180323012557/http://en.ntvbd.com/bangladesh/923/Formalin-Control-Bill-2015-passed

[144] Хомченко Г. П., Севастьянова К. И., Окислительно-восстановительные реакции, 2 изд., М., 1980

[145] https://pubmed.ncbi.nlm.nih.gov/9129943/

[146] https://www.cambridge.org/core/journals/public-health-nutrition/article/review-of-the-epidemiological-evidence-for-the-antioxidant-hypothesis/17CE9A3067A054D16936BA12FDA31C31

[147] https://pubmed.ncbi.nlm.nih.gov/16376462/

[148] https://pubmed.ncbi.nlm.nih.gov/17327526/

[149] https://pubmed.ncbi.nlm.nih.gov/16842454/

[150] https://academic.oup.com/ajcn/article/69/6/1345S/4715031

[151] https://pubchem.ncbi.nlm.nih.gov/compound/5785

[152] https://www.who.int/nutrition/publications/micronutrients/9241546123/en/

[153] https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32006R1925

[154] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1160577/

[155] https://link.springer.com/chapter/10.1007%2F978-3-7643-9912-2_13

[156] https://lpi.oregonstate.edu/mic/vitamins/vitamin-C

[157] https://academic.oup.com/ajcn/article/79/1/99/4690077

[158] http://www.inchem.org/documents/jecfa/jecmono/v28je03.htm

[159] https://www.efsa.europa.eu/en/efsajournal/pub/84

[160] https://www.fda.gov/food/food-additives-petitions/food-additive-status-list

[161] https://pubmed.ncbi.nlm.nih.gov/15608132/

[162] https://www.sciencedirect.com/science/article/abs/pii/0278691586902899?via%3Dihub

[163] https://pubs.acs.org/doi/abs/10.1021/jm00191a020

[164] www.instagram.com/juliyasot

[165] https://cris.maastrichtuniversity.nl/en/publications/intake-of-butylated-hydroxyanisole-and-butylated-hydroxytoluene-a

[166] https://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemINS=320

[167] http://ntur.lib.ntu.edu.tw/bitstream/246246/162863/1/22.pdf

[168] https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201600343

[169] https://ntp.niehs.nih.gov/publications/reports/tr/100s/tr150/index.html?utm_source=direct&utm_medium=prod&utm_campaign=ntpgolinks&utm_term=tr150abs

[170] https://www.efsa.europa.eu/en/efsajournal/pub/2588

[171] https://pubmed.ncbi.nlm.nih.gov/?term=(BHT+OR+butylated+hydroxytoluene)+AND+antiviral+%5BTIAB%5D

[172] https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2017.4742

[173] https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers#h_6

[174] ISBN 978-5-8114-1929-6 Крысин, Вережников, Гермашева: Коллоидная химия поверхностно-активных веществ. Учебное пособие

[175] https://farrp.unl.edu/soy-lecithin

[176] https://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400005&lng=en&nrm=iso&tlng=en

[177] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769771/

[178] https://web.archive.org/web/20081011163648/http://www.cfsan.fda.gov/~rdb/opa-gras.html

[179] https://chem21.info/page/051128159114111071193038116175199244057185024115/

[180] https://biomolecula.ru/articles/gidroksilapatit-samyi-glavnyi-iz-fosfatov-kaltsiia

[181] https://m.nkj.ru/archive/articles/3529/

[182] http://www.fao.org/gsfaonline/groups/details.html?id=18

[183] https://patents.google.com/patent/RU219784 °C2/ru

[184] http://elibrary.lt/resursai/Uzsienio%20leidiniai/Voronezh/him/2005-01/him0501_39.pdf Н. А. Криштанова, М. Ю. Сафонова, В. Ц. Болотова, Е. Д. Павлова, Е. И. Саканян. Перспективы использование полисахаридов в качестве лечебных и лечебно-профилактических средств

[185] http://www.fao.org/3/AB730E/AB730E03.htm

[186] https://www.sciencedirect.com/book/9781845694142/handbook-of-hydrocolloids

[187] https://pubmed.ncbi.nlm.nih.gov/8747100/

[188] http://www.fao.org/3/y4765e/y4765e0a.htm

[189] https://www.researchgate.net/publication/324788295_Re-evaluation_of_carrageenan_E_407_and_processed_Eucheuma_seaweed_E_407a_as_food_additives

[190] https://www.who.int/foodsafety/publications/Summary79.pdf

[191] https://www.ams.usda.gov/sites/default/files/media/HS2018SunsetReviews.pdf

[192] https://apps.who.int/iris/handle/10665/171781

[193] https://www.food.gov.uk/news-alerts/alert/fsa-prin-28-2018

[194] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5410598/

[195] https://pubmed.ncbi.nlm.nih.gov/12389870/

[196] https://academic.oup.com/ajcn/article/69/1/30/4694117

[197] https://www.drugs.com/npp/guar-gum.html

[198] https://pubmed.ncbi.nlm.nih.gov/1329494/

[199] https://www.sciencedirect.com/science/article/abs/pii/0141813086900589

[200] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009887/