[4] Cen H Y, He Y, Huang M. European Food Research and Technology, 2007, 225(5-6): 699.
[5] He Y, Li X L, Shao Y N. International Journal of Food Properties, 2007, 10(1): 9.
[6] Li X L, He Y, Fang H. Journal of Food Engineering, 2007, 91: 357.
[8] Sánchez M T, José De la Haba M, Benítez-López M, et al. Journal of Food Engineering, 2012, 110: 102.
[11] Ito S, Kito I. Nosanbutsu Ryutsu Riyo Shiken Seisekisho, 1999, 12.
[12] Ito H. Acta Horticulturae, 2002, 567: 751.
[13] Ito H, Fukino-Ito N, Horie H. Acta Horticulturae, 2005, 687: 271.
[14] Nishizawa T, Mori Y, Fukushima S, et al. Journal of the Japanese Society for Food Science and Technology, 2009, 56(4): 229.
[15] Shao Y N, He Y. International Journal of Food Properties, 2008, 11: 102.