3Grant R.Bartlett. Phosphorus Assay in Column Chromatography[J]. J.Chromatography,Vol.234(3):466～468.
4Arduino Arduini ,Alessandro Peschechera. High performance liquid chromatography of long-chain acylcarnitie and phospholipids in fatty acid turnover studies[J] ,Joural of Lipid Research ,1996 ,37:684～689.
6J .M. Nzai ,A. Proctor. Soy lecithin Phospholipid Determination by Fourier Transform Infrared Spectroscopy and the Acid[J]. JAOCS,1999,76(1):61～66.
7J.M.Nzai, A.Proctor. Phospholipids Determination in Vegetable Oil by Thin-Layer Chromatography and Imaging Densitometry[J]. Food Chemistry, 1998, 63(4):571～576.
8AMERICAN OIL CHEMISTS SOCIETY. Official methods and recommended practices of the American Oil Chemists Society[M] . 5th. Section J:Lecithin. Ja7～86 Phospholipids in lecithin concentrates by thin- layer chromatography. Champaign ,JAOCS press,1998:1～3.
4AMERICAN OIL CHEMISTS' SOCIETY. Official methods and recommended practices of the American Oil Chemists' Society [M]. 5th ed. Section J: Lecithin. Ja7- 86 Phospholipids in lecithin concentrates by thin-layer chromatography. Champaign,AOCS press, 1998. 1 - 3.
5YAMAGISHI T, AKIYAMA H, KIMURA S, et al. Quantitative determination of phosphatidylcholine by an HPLC - RI system[J]. JAOCS, 1989, 66(12): 1801 - 1808.
6GUNTHER B, LOSCH R. Process for isolating a phosphatidylcholine free of other phospholipids in the starting material[P].US: 4,983,327, 1991 - 01 - 08.
7Fidel Toldra. Proteolysis and Lipolysis in Flavor Development of Dry-Cured Meat products [J]. Meat Science,1998,49:101～1 10.
8Koohmaraie. Muscle Protenases and meat ageing[J]. Meat Science, 1994,36:93～104.
9Toldra, F, Rico, E, Flores, J. Cathepsin B,D,H and L activities in the processing of dry-cured ham [J].Science of Food Agriculture, 1993a,62:157～ 161.
10Rosell C M, Toldra F. Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and white pigs[J]. Science of Food and Agriculture, 1998,76:117～122.
