[4] Meenu M, Cai Q, Xu B. Trends in Food Science & Technology, 2019, 91: 391.
[5] Mignani A G, Ciaccheri L, Ottevaere H, et al. Analyticaland Bioanalytical Chemistry, 2011, 399(3): 1315.
[6] Mendes T O, Da Rocha R A, Porto B L S, et al. Food Analytical Methods, 2015, 8(9): 2339.
[7] Azizian H, Mossoba M M, Fardin-Kia A R, et al. Lipids, 2015, 50(7): 705.
[8] Vanstone N, Moore A, Martos P, et al. Food Quality and Safety, 2018, 2(4): 189.
[9] Jiménez-Carvelo A M, Lozano V A, Olivieri A C. Food Control, 2019, 96: 22.
[10] Karunathilaka S R, Kia A F, Srigley C, et al. Journal of Food Science, 2016, 81(10): C2390.
[11] Jiang H, Chen Q. Molecules, 2019, 24(11): 2134.
[12] Sohng W, Park Y, Jang D, et al. Talanta, 2020, 212: 120748.
[13] Li Y, Xiong Y, Min S. Vibrational Spectroscopy, 2019, 101: 20.
[14] Cheng Y T, Lu C C, Yen G C. Journal of Nutritional Science & Vitaminology, 2015, 61 Suppl(Supplement): S100.
[17] Yuan J J, Wang C Z, Chen H X, et al. International Journal of Food Properties, 2016, 19(2): 300.
[18] Chu X, Wang W, Li C, et al. Journal of Innovative Optical Health Sciences, 2018, 11(02): 1850006.
[19] Li S, Zhu X, Zhang J, et al. Journal of Food Science, 2012, 77(4): C374.
[22] Du Q, Zhu M, Shi T, et al. Food Control, 2021, 121: 107577.
[24] Hu O, Chen J, Gao P, et al. Journal of the Science of Food and Agriculture, 2019, 99(5): 2285.
[26] Dossa K, Diouf D, Wang L H, et al. Frontiers in Plant Science, 2017, 8: 1154.
[28] Chen H, Lin Z, Tan C. Vibrational Spectroscopy, 2018, 99: 178.
[31] Zeng L L, Song Z Q, Zheng X, et al. Applied Mechanics and Materials, 2014, 687-691: 795.
[32] Castro R C, Ribeiro D S M, Santos J L M, et al. Talanta, 2021, 230: 122373.
[34] Basri K N, Laili A R, Tuhaime N A, et al. Analytical Methods, 2018, 10(34): 4143.
[35] Yuan Z, Zhang L, Wang D, et al. LWT-Food Science and Technology, 2020, 125: 10927.
