[1] [1] Bagchi D, Bagchi M, Hassoun E A, et al. Toxicology, 1996, 104(1-3): 129.

[2] [2] Cristian R, José F A, Elisa P J, et al. Food Chemistry, 2021, 342: 128345.

[3] [3] Wang J, Mou Z L, Duan H L, et al. Journal of Chromatography A, 2019, 1585: 202.

[4] [4] Kiefer K, Müller A, Singer H, et al. Water Research, 2019, 165: 114972.

[5] [5] Wang G D, Li Y Z, Shi W J, et al. Sensors and Actuators: B. Chemical, 2021, 331: 129377.

[6] [6] Kamyabi M A, Moharramnezhad M. Microchimica Acta, 2021, 188: 93.

[9] [9] Liu Y, Xiao Y, Yu M, et al. Journal of Agriculture and Food Chemictry, 2020, 68(41): 11578.

[10] [10] Han L, Liu S G, Dong X Z, et al. Journal of Hazardous Materials, 2019, 376: 170.

[11] [11] Liao X, Chen C, Yang J, et al. Microchimica Acta, 2021, 188: 247.

[12] [12] Liao X, Chen C, Zhou R, et al. Dyes and Pigments, 2020, 183: 108725.

[15] [15] Kumar A, Chowdhuri A R, Laha D, et al. Sensors and Actuators: B. Chemical, 2017, 242: 679.

[16] [16] Du F, Sun L, Zen Q, et al. Sensors and Actuators: B. Chemical, 2019, 288: 96.

[17] [17] Bai L, Yan H, Feng Y, et al. Chemical Engineering Journal, 2019, 373: 963.