[1] V Baeten, P J A Fernandez, G Shen et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 225, 117494(2020).

[2] E Domingo, C A Nunes, A A Tirelli et al. Food Research International, 60, 131(2014).

[3] C C Liu, Y H Wang, C F Wu et al. Ecotoxicology and Environmental Safety, 200(2020).

[4] L An, Z Yang, T Zhang. Toxicology Letters, 100, 18(2013).

[5] H Chang, X F Shi, F H Zhang et al. Journal of Liquid Chromatography & Related Technologies, 35, 258(2012).

[6] H Markus, D T V Thuy. Electrophoresis, 35, 1362(2014).

[7] N Demir, S Öztürk. Journal of Food Composition and Analysis, 100, 103931(2021).

[8] M B Roman, V S Sergey. Talanta, 85, 562(2011).

[9] G G Feng, J Ma, M M Yan et al. Talanta, 225, 122031(2021).

[10] C V Navin, C Tondepu, R Toth et al. Analytica Chimica Acta, 973, 75(2017).

[11] J Y Betsy, H Keqin, R K Sanjeewa et al. Food Control, 92, 137(2018).

[12] S E Holroyd, C M McGoverin, M K Nieuwoudt et al. Applied Spectroscopy, 71, 308(2017).

[13] E Akanny, F Bessueille, A Bonhommé et al. Applied Spectroscopy Reviews, 56, 380(2021).

[14] C Y Cheng, C C Huang, Y S Lai. Trends in Food Science & Technology, 100, 349(2020).

[15] J Neng, P L Sun, Q Zhang. Biosensors and Bioelectronics, 167, 112480(2020).

[16] J Li, T Lou, Y Wang et al. Analytical and Bioanalytical Chemistry, 401, 333(2011).

[17] S Feng, F Gao, Y Hu et al. Food Chemistry, 176, 123(2015).

[18] C Huang, F F Lu, K Xu et al. Chinese Chemical Letters, 30, 2009(2019).

[19] S B Pillai, V Sharma, N N Som et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 224, 117352(2020).

[20] N Yang, T You, C Zhang et al. Food Chemistry, 287, 363(2019).

[21] M M Bergana, P F Scholl, B J Yakes et al. Journal of Agricultural and Food Chemistry, 65, 5799(2017).

[22] E Cancouet, S F Graham, S A Haughey et al. Food Chemistry, 136, 1557(2013).

[23] H Chen, Z Lin, C Tan et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 173, 832(2017).

[24] C Q Ma, W Z Yin, T Zhu et al. Journal of Spectroscopy, 14, 165(2021).

[25] K Assaker, F E Omar, J Rima et al. Talanta, 116, 277(2013).

[26] I E Paul, A Rajeshwari, J Satija et al. Journal of Fluorescence, 26, 2225(2016).

[28] S W Hou, Y Wang, W Wei et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 215, 1(2019).

[29] K Chao, X Fu, M S Kim et al. Journal of Food Engineering, 124, 97(2014).

[30] K Chao, S Dhakal, J Qin et al. Applied Sciences, 7, 1(2016).

[31] C H Li, X Zhao, Z L Zhao et al. Infrared Physics and Technology, 116, 103745(2021).

[32] Y H Hwang, Y H Noh, D Seo et al. Bulletin of the Korean Chemical Society, 36, 891(2015).

[33] J Hu, X Sun, K Zhu et al. Journal of Applied Spectroscopy, 86, 661(2019).

[34] R Gürkan, T N Kartal. International Journal of Environmental Analytical Chemistry, 100, 152(2020).

[35] B A Dor, F Gao, S M Zhou et al. LWT-Food Science and Technology, 134, 110105(2020).

[36] B S Das, A K Ghosh, Seema et al. Geoderma Regional, 23, e00349(2020).

[37] J M Andrade, B C H Pérez, A V M Zúñiga et al. Chemosensors, 9, 103355(2021).

[38] I S Cebro, M Muslih, A Sitorus et al. Data in Brief, 36, 107058(2021).

[39] S Peng, Y Wu, Q Xie et al. Chemometrics and Intelligent Laboratory Systems, 185, 114(2019).

[40] Y Ba, J Han, J Liu et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 229, 117863(2020).

[41] G K Christian, G MariaE, H Raphael et al. Talanta, 166, 109(2017).

[43] G Jia, X L Liu, M Q Wang et al. Applied Mechanics and Materials, 2110, 181(2013).

[44] M V Ahmad, K Atefeh, G Kambiz et al. Analytica Chimica Acta, 940, 56(2016).

[46] X S Chen, Y P Jiao, Z C Li et al. Journal of Chemometrics, 34, 1(2020).

[47] C Elliott, L K Sam, E Teye et al. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 36, 1589(2019).

[48] R J Barnes, M S Dhanoa, S J J A S Lister. Applied Spectroscopy, 43, 772(2016).

[49] H Li, Y Li, T Pan et al. Journal of Food Process Engineering, 43, 1(2020).

[50] E C Cheshari, X Li, X H Ren. Journal of Environmental Science and Health Part B, 56, 222(2021).

[51] H L Bao, W B Dong, Y J Ma et al. Food Chemistry, 221, 898(2017).

[52] X Z Li, L Y Wang, X N Wang et al. Food Analytical Methods, 1, 165(2020).

[53] G M Edwin, O R Guillermo, G M M Ofelia et al. Journal of Food Quality, 2018, 7926768(2018).

[54] P J Angel, M Biswanath. Current Analytical Chemistry, 16, 241(2020).

[55] B Biliusl, S G Pentiuc. Symmetry, 12, 277(2020).

[56] N Abdolhossein, S Saheleh. Journal of the Iranian Chemical Society, 15, 2541(2018).

[57] W S Chin, L M Li. Food Chemistry, 357, 129717(2021).

[58] W Han, Y S Liu, S B Zhou et al. Foods, 10, 785(2021).

[59] R C Castro, S J Mazivila, R Pascoa. Talanta, 216, 120937(2020).

[60] F P Cheng, Y P Du, Z Q Jiang et al. Journal of Near Infrared Spectroscopy, 29, 140(2021).

[61] Z H Huang, G J Li, L Liu et al. Molecules, 24, 24071244(2019).

[62] X H Qi, X F Zhang, M Q Zou et al. Journal of Raman Spectroscopy, 41, 1365(2010).

[63] Y X Hu, X N Lu. Journal of Food Science, 81, N1272(2016).