Oxidation

Hey guys, I'm writing a paper for my Purchasing and Cost Control class on the process of oxidation in wine and it's negative side effects and I need some more material to cite and figured that you all would likely be a wellspring of knowledge that I could draw on. So, to that end, would anyone who is familiar with the subject be so kind as to elucidate some of the finer points for me so I can be sure that I'm covering all the important info? Thanks in advance.

This may be an internet source, but it's also been published in real book form. http://www.howtobrew.com/section1/chapter6-9-3.html