[1] [1] Liu Hongwei, Xie Hualin, Nie Xidu. Spectroscopy and Spectral Analysis, 2013, 33(5): 1354.

[2] [2] Naeem Khana, Keun Yeoung Ryua, Ji Yeon Choi, et al. Food Chem., 2015, 169: 464.

[3] [3] Sarata Kumar Sahooa, Suchismita Mishraa, Zora S unic′, et al. Int. J. Mass Spectrom., 2014, 373: 115.

[4] [4] Vimlesh Chand, Surendra Prasad. Microchem. J., 2013, 111: 53.

[5] [5] He Maoyong, Lu Hai, Luo Chongguang, et al. Microchem. J., 2016, 127: 142.

[6] [6] Yuan Junjie, Zie Youzhuan, Han Chen, et al. Spectroscopy and Spectral Analysis, 2014, 34(9): 2533.

[7] [7] Fernanda C Bressy, Geysa B Brito, Isa S Barbosa, et al. Microchem. J., 2013, 109: 145.

[8] [8] Zhang Hua, Wang Zhenyu, Yang Xin, et al. Food Chem., 2014, 147: 189.

[9] [9] Julshamn K, Maage A, Norli H S, et al. J. AOAC Int., 2007, 90(3): 844.

[10] [10] Llorent-Martínez E J, Ortega-Barrales P, Fernández-de Córdova M L, et al. Food Chem., 2011, 127(3): 1257.