[1] [1] Thrne C, Isemer C, Engelhardt U H. European Food Research and Technology, 2015, 241(2): 227.

[2] [2] Li J, Sun M, Chang Q, et al. Chromatographia, 2017, 80(9): 1447.

[3] [3] Muehlwald S, Buchner N, Kroh L W. Journal of Chromatography A, 2018, 1542: 37.

[5] [5] Liu B, Ge Y, Zhang Y, et al. Food and Agricultural Immunology, 2014, 23(2): 157.

[6] [6] Luo Hairui, Huang Yiqun, Lai Keqiang, et al. Food Control, 2016, 68: 229.

[7] [7] Tu Q, Hickey M E, Yang T, et al. Food Control, 2019, 96: 16.

[8] [8] Wang K, Sun D, Pu H, et al. Talanta, 2019, 191: 449.

[9] [9] Fan Y, Lai K, Rasco B A, et al. LWT-Food Science and Technology, 2015, 60(1): 352.

[11] [11] Liu D, Han Y, Zhu L, et al. Food Analytical Methods, 2017, 10(5): 1202.

[12] [12] Luo H, Huang Y, Lai K, et al. Food Control, 2016, 68: 229.

[16] [16] Shende C, InscoreF , Sengupta A, et al. Sens. & Indtrumen. Food Qual., 2010, 4(3-4): 101.