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

[2] [2] Dhakal S, Li Y, Peng Y, et al. Journal of Food Engineering, 2014, 123: 94.

[3] [3] Medina-Dzul K, Mu oz-Rodríguez D, Moguel-Ordoez Y, et al. Chemical Papers, 2014, 68(11): 1474.

[4] [4] Li C, Chen L. Chromatographia, 2013, 76(7-8): 409.

[5] [5] Chen L, Chen J, Guo Y, et al. Food Chemistry, 2014, 143: 405.

[6] [6] Arjunan V, Thillai Govindaraja S, Ravindran P, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2014, 120: 473.

[7] [7] Chen J, Huang Y, Zhao Y. Journal of Raman Spectroscopy, 2015, 46(1): 64.

[9] [9] Liu B, Zhou P, Liu X, et al. Food and Bioprocess Technology, 2013, 6(3): 710.

[10] [10] Nguyen T H D, Zhang Z, Mustapha A, et al. Journal of Agricultural and Food Chemistry, 2014, 62(43): 10445.

[11] [11] Azab H A, Duerkop A, Mogahed E M, et al. Journal of Fluorescence, 2012, 22(2): 659.