[4] [4] Cigdem E, Senkal F B, Yaman M. Food Chemistry, 2013, 137: 55.

[5] [5] Ghazale D T, Farzaneh S. Talanta, 2013, 115: 744.

[6] [6] Erkan Y, Mustafa S. Talanta, 2013, 116: 882.

[7] [7] Teslima D, Serife S, Ahmet U, et al. Food Chemistry, 2015, 174: 591.

[9] [9] Naditnan P, Poomrat R, Ratthapol R, et al. Sensor and Actuators B: Chemical, 2015, 207: 526.

[11] [11] Li Z, Yu L B, Liu Y B, et al. Electrochimica Acta, 2015, 153: 200.

[12] [12] Weng C I, Chang H T, Lin C H, et al. Biosensors and Bioelectronics, 2015, 64: 182.

[13] [13] Cheng J W, Li D M, Cheng T, et al. Journal of Alloys and Compounds, 2014, 589: 539.

[15] [15] Zhang J, Zhao S Q, Zhang K, et al. Chemosphere, 2014, 95: 105.

[16] [16] Dong B H, Cao L X, Su G, et al. Journal of Colloid and Interface Science, 2009, 339: 78.

[17] [17] Yang M, Han A J, Duan J L, et al. Journal of Hazardous Materials, 2012, 237-238: 63.