[3] [3] Xie J, Liu T, Yu Y, et al. Journal of the American Oil Chemists’ Society, 2013, 90(5): 641.

[4] [4] Galtier O, Abbas O, Le Dréau Y, et al. Vibrational Spectroscopy, 2011, 55(1): 132.

[5] [5] Yuan J, Wang C, Chen H, et al. Food Chemistry, 2013, 138(2): 1657.

[6] [6] Patil A G, Oak M D, Taware S P, et al. Food Chemistry, 2010, 120(4): 1210.

[8] [8] Sinelli N, Cerretani L, Di Egidio V, et al. Food Research International, 2010, 43(1): 369.

[9] [9] Mendes T O, da Rocha R A, Porto B L S, et al. Food Analytical Methods, 2015. 1.

[10] [10] Azizian H, Mossoba M M, Fardin-Kia A R, et al. Lipids, 2015, 50(7): 705.

[12] [12] Vapnik V. The Nature of Statistical Learning Theory. New York: Springer-Verlag, 1995.

[13] [13] Devos O, Downey G, Duponchel L. Food Chemistry, 2014, 148: 124.

[14] [14] Juneja J. International Review of Financial Analysis, 2012, 24: 48.

[15] [15] Xing J, Symons S, Shahin M, et al. Biosystem Engineering, 2010, 106(2): 188.

[16] [16] Yang H, Irudayaraj J, Paradkar M M. Food Chemistry, 2005, 93(1): 25.

[17] [17] Sinelli N, Cerretani L, Di Egidio V, et al. Food Research International, 2010, 43(1): 369.

[18] [18] Hourant P, Baeten V, Morales M T, et al. Applied Spectroscopy, 2000, 54(8): 1168.

[19] [19] Inarejos-García A M, Gómez-Alonso S, Fregapane G, et al. Food Research International, 2013, 50(1): 250.