7Ellman G. Tissue sulfllydryl groups[J]. Archives of Biochemistry and Biophysics, 1959,32 : 70-77.
8Maria Y la-Ajos,Marita Ruusunen,Eero Puolanne. The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles[J]. Meat Science,2006, 72 : 532-538.
9J -R Ji,K Takahashi. Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat[J]. Meat Science, 2006,73 : 395-403.
10M. Cornet,J Bousset. Free amino acids and dipeptides in porcine muscles :differences between 'red' and 'white' muscles [J]. Meat Science,2000,55(2) : 150-158.