[1] [1] Kelly N P, Kelly A L, O’Mahony J A. Trends in Food Science & Technology, 2019, 83: 248.

[2] [2] Sun X, Yan Z H, Zhu T, et al. Food Chemistry, 2019, 279: 63.

[3] [3] Alishahi A, Farahmand H, Prieto N, et al. Spectrochimica Acta Part A Molecular & Biomolecular Spectroscopy, 2010, 75(1): 1.

[4] [4] Grassi S, Alamprese C. Current Opinion in Food Science, 2018, 22: 17.

[5] [5] Mazivil A, Sarmento J, Olivieri A C. Trac Trends in Analytical Chemistry, 2018, 98: 50.

[6] [6] Horta A, Malone B, Stockmann U, et al. Geoderma, 2016, 241-242: 180.

[7] [7] Roman M, Balabina R Z, Safievab E I, et al. Analytica Chimica Acta, 2010, 671(1): 27.

[8] [8] Yuan L M, Cai J R, Sun L, et al. Food Analytical Methods, 2016, 9(3): 785.

[9] [9] Yuan L M, Sun L, Cai J R, et al. Journal of Food Process Engineering, 2015, 38(4): 309.

[11] [11] Kumar G A, Riman R E, Brennan J G. Coordination Chemistry Reviews, 2014, 273-274: 111.

[12] [12] Zou X B, Zhao J W, Povey J W, et al. Analytica Chimica Acta, 2010, 667(1-2): 14.

[13] [13] Yun Y H, Li H D, Deng B C, et al. TRAC Trends in Analytical Chemistry, 2019, 113: 102.

[15] [15] Ji G L, Huang G Z, Chen X J, et al. Chemometrics and Intelligent Laboratory Systems, 2015, 144: 56.