[1] [1] Martín-Belloso Olga, Elez-Martínez Pedro. Emerging Technologies for Food Processing, 2005, 8: 183.

[2] [2] Han Zhong, Zeng Xinan, Yu Shujuan, et al. Innovative Food Science and Emerging Technologies, 2009, 10: 481.

[3] [3] Zeng Xinan, Yu Shujuan, Zhang Lu, et al. Innovative Food Science & Emerging Technologies, 2008, 9(4): 463.

[4] [4] Choi Siumei, Ma Chingyung. Food Chemistry, 2007, 102: 150.

[5] [5] Li Chan E C Y. Trends in Food Science and Technology, 1996, 7: 361.

[6] [6] Choi S M, Ellepola S W, Phillips D L, et al. Journal of Cereal Science, 2006, 43: 85.

[7] [7] Meng Guangtao, Ma Chingyung, Phillips David Lee. Food Chemistry, 2003, 81: 411.

[8] [8] Wong Hingwan, Phillips David Lee, Ma Chingyung. Food Chemistry, 2007, 105: 784.

[9] [9] Wong Hingwan, Choi Siumei, Phillips David Lee, et al. Food Chemistry, 2009, 113: 363.

[10] [10] Yu Zhao, Ma Chingyung, Yuen Szenga, et al. Food Chemistry, 2004, 87: 477.

[11] [11] Nagano T, Hirotsuka M, Mori H. Journal of Agricultural and Food Chemistry, 1992, 40: 941.