↑ Depree J. A., Howard T. M., Savage G. P. recently (1999) "Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)", Food Research International, 31:329-337
↑ Noriko Hasegawa, Yoshiko Matsumotoa, Atsuko Hoshinob và Keiko Iwashita: Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions, doi:10.1016/S0168-1605(99)00043-4, International Journal of Food Microbiology, Quyển 49, Số 1-2, ngày 1 tháng 8 năm 1999, trang 27-34
↑ Ono, Tesaki, Tanabe & Watanabe, "6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity Against Escherichia coli and Staphylococcus aureus", Biosci. Biotechnol. Biochem., 62(2), 363-365, 1998
