[1] Mohammad K, Romdhane K. Trends Food Sci. Technol., 2015, 46(1): 27.
[2] Santos P M, Pereira-Filho E R, Rodriguez-Saona L E. Food Chem., 2013, 138(1): 19.
[3] Hrbek V, Vaclavik L, Elich O, et al. Food Control, 2014, 36(1): 138.
[4] McGoverina C M, Clarkb A S S, Holroydc S E, et al. Anal. Chim. Acta, 2010, 673(1): 26.
[6] Turk M, Pentland A. Journal of Cognitive Neuroscience, 1991, 3(1): 71.
[8] Sepehr D, Mobarakeh A K, Suandi S A, et al. Procedia Engineering, 2012, 41: 516.
[9] Ión F A, Garrigues S, Guardia M. Anal. Chim. Acta, 2004, 513(2): 401.
[10] Wu D, He Y, Feng S J, et al. J. Food Eng., 2008, 84(1): 124.
[11] Kasemsumran S, Thanapare W, Kratsoonthan A. Anal. Sci., 2007, 23(7): 907.
[12] Almeida M R, Oliveira K S, Stephani R, et al. J. Raman Spectrosc., 2011, 42(7): 1548.
[13] Li-Chan E C Y. Trends Food Sci. Technol., 1996, 7(11): 361.
[14] Zhou Q, Sun S Q, Yu L, et al. J. Mol. Struct., 2006, 799: 77.
[15] Benzerdjeb A M, MokhtariI N T, Rahal M S. Spectrochim. Acta, Part A, 2007, 68(2): 284.