Huang, S.C. and Kuo, J.C. (1999) Concentration and antioxidative activity of anserine and carnosine in chicken breast meat extracts as affected by papain.

• 黄春林、郭俊钦(2000)氯化钠及加热处理对鸭胸肉焦葡萄酸盐激化酵素、酸性磷酸化酵素及乳酸脱氢酵素活性之影响。