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[26] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，pp.38-39.
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[27] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.138.
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[28] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.174.
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[29] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.180.
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[30] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.221-223.
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[31] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.431，table 9。
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[32] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.502-503；H.T.Huang，Science and Civilisation in China，p.25；and David R.Knechtges，“A Literary Feast：Food in Early Chinese Literature，” Journal of the American Oriental Society 106（1986）：50，n.7.
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[33] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.441-442；and Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，p.42.
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[34] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.443.
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[35] H.T.Huang，Science and Civilisation in China，pp.28-29.
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[36] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.472.
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[37] David R.Knechtges，“A Literary Feast：Food in Early Chinese Literature.” Journal of the American Oriental Society 106（1986）：58-63.
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[38] H.T.Huang，Science and Civilisation in China，pp.465-491.
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[39] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.489.
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[40] H.T.Huang，Science and Civilisation in China，p.316.Huang，pp.358-361，黄描述了《齐民要术》所列的三种酱油，其中每种都是现代酱油的前身。
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[41] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.519-526. H.T.Huang，Science and Civilisation in China，p.439.
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[42] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，pp.54-60；H.T.Huang，Science and Civilisation in China，pp.43-55.
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[43] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.530.
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[44] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.535。
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[45] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.536。
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[46] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century. Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，p.49。石声汉列出了具体的名称。另参见Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.539-548。许多名称都带有“胡”字，表明它们是外来的品种，参见David R.Knechtges，“Gradually Entering the Realm of Delight：Food and Drink in Early Medieval China，” Journal of the American Oriental Society 117（1997）：232-233。
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[47] H.T.Huang，Science and Civilisation in China，pp.36-38.
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[48] H.T.Huang，Science and Civilisation in China。本书是一部非常好的详述中国烹饪酵母历史的著作，其详细的书评参见David R.Knechtges，“Chinese Food Science and Culinary History：A New Study，” Journal of the American Oriental Society 122（2002）：767-772。
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[49] 《书经·甘誓》；H.T.Huang，Science and Civilisation in China，pp.154-55。黄对曲（他称作酵母）有一个出色的描述：用半熟的谷物为主料，加水之后压成饼状，放入密封的容器内发酵，使自然存在的真菌和酵母得以生长，这样就产生了曲，将曲作用于谷物就能获得所需的产品。他的描述主要根据《齐民要术》第64～67页的材料。参见H.T.Huang，Science and Civilisation in China，pp.169-181。
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[50] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，pp.79-89；H.L.Wang and S.F.Fang，“History of Chinese Fermented Food，” in Hesselltine and Wang，eds.，Chinese Architecture Bronzes，Sculpture and Works of Art. New York：J.J.Lally and Co.，1992，pp.23-35；J.S.Chiao，“Modernization of Traditional Chinese Fermented Foods and Beverages，” in Hesseltine and Wang，eds.，Chinese Architecture Bronzes，Sculpture and Works of Art，pp.37-53；H.T.Huang，Science and Civilisation in China，pp.333-415。黄非常详细地介绍了这些非微生物方法。
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