[2] N Dupuy, O Galtier, D Ollivier et al. Analytica Chimica Acta, 666, 23(2010).
[3] D Lillie R, S Spicer S. Journal of Histochemistry & Cytochemistry, 7, 123(1959).
[4] Turgut Alpaslan, Tavman Ismail, Tavman Sebnem. International Journal of Food Properties, 12, 741(2009).
[5] Junmin Bi, Yujun Guo, Xiao Liang et al. Food Chemistry, 285, 450(2019).
[8] Joseph Irudayaraj, M Paradkar Manish, Hong Yang. Food Chemistry, 93, 25(2005).
[11] Rong Liu, Kexin Xu, Renjie Yang. Food Bioscience, 2, 61(2013).
[12] Rong Liu, Kexin Xu, Renjie Yang et al. Applied Spectroscopy, 67, 1363(2013).
[13] E Dowrey A, C Marcoli, I Noda et al. Applied Spectroscopy, 54, 1363(2000).
