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2£®GuofengJin,LichaoHe,XiangYu,JianhaoZhang,MeihuMa.Antioxidantenzymeactivitiesareaffectedbysaltcontentandtemperatureandinfluencemusclelipidoxidationduringdry-saltedbaconprocessing.FoodChemistry,2013,141(3):2751-2756.
3£®GuofengJin,LichaoHe,JianhaoZhang,XiangYu,JiameiWang,FengHuang.EffectsoftemperatureandNaClpercentageonlipidoxidationinporkmuscleandexplorationofthecontrollingmethodusingresponsesurfacemethodology(RSM).FoodChemistry£¬2012£¬131£¨3£©£º817-825.
4£®GuofengJin,JianhaoZhang,XiangYu,YanxiongLei,JiameiWang.Crudelipoxygenasefrompigmuscle:Partialcharacterizationandinteractionsoftemperature,NaClandpHonitsactivity.MeatScience,2011,87£¨3£©£º257-263.
5£®GuofengJin,JianhaoZhang,XiangYu,YangpingZhang,YanxiongLei,JiameiWang.Lipolysisandlipidoxidationinbaconduringcuringanddrying–ripening.FoodChemistry£¬2010£¬123£¨2£©£º465-471.
6£®ChunyouLiu,GuofengJin,ZhangLuo,ShugangLi,ShuguoSun,YonggangLi,MeihuMa.Chineseyakandyellowcattleexhibitconsiderabledifferencesintissuecontentofsqualene,tocopherol,andfattyacids.EuropeanJournalofLipidScienceandTechnology£¬22JAN2015,DOI:10.1002/ejlt.201400457
7£®WangQingling,JinGuofeng,JinYongguo,MaMeihu,WangNing,LiuChunyou,HeLiyuan.Discriminatingeggsfromdifferentpoultryspeciesbyfattyacidsandvolatilesprofiling:ComparisonofSPME-GC/MS,electronicnose,andprincipalcomponentanalysismethod£¬EuropeanJournalofLipidScienceandTechnology£¬2014£¬116£¨8£©£º1044-1053.
8£®JiameiWang,GuofengJin,WangangZhang,Ahn,D.U.,JianhaoZhang.Effectofcuringsaltcontentonlipidoxidationandvolatileflavourcompoundsofdry-curedturkeyham.LWT-FoodScienceandTechnology,2012£¬48£¨1£©£º102-106.
9£®JianhaoZhang,GuofengJin,JiameiWang,WangangZhang.Effectofintensifyinghigh-temperatureripeningonlipolysisandlipidoxidationofJinhuaham.LWT-FoodScienceandTechnology,2011£¬44£¨2£©£º473-479.

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