[1] J He, J D Bundy. Annals of Global Health, 82, 227(2016).
[2] X Y Zhang, B Kan, W J Qiao et al. Open Medicine, 16, 149(2021).
[3] Y J Zheng, Y L Zhuang, X Wang et al. Journal of Food Science, 85, 1328(2020).
[4] W Yan, G Lin, R Zhang et al. Journal of Molecular Liquids, 304, 112702(2020).
[5] X Lan, L Sun, Y Muhammad et al. Journal Agricultural Food Chemistry, 66, 13414(2018).
[6] X Li, Y Pu, H Jiang et al. Journal Agricultural Food Chemistry, 67, 14066(2019).
[7] G Rastelli, L Pinzi. International Journal Molecular Sciences, 20, 4331(2019).
[9] A M Alashi, J F Young, Y Fu et al. International Journal of Biological Macromolecules, 101, 207(2017).
[10] Riyazuddeen, F A Qais, S Khatun. Journal of Molecular Liquids, 299, 112124(2020).
[11] R Li, L Wang, J Dong et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 230, 118044(2020).
[12] L Zhang, Y Wang, Y Liu. Food Chemistry, 301, 125294(2019).
[13] J Zhu, X Qi, D Xu et al. Food Hydrocolloids, 113, 106513(2021).
[14] X D Lan, P Y Liao, D K Liao et al. Journal of Agricultural and Food Chemistry, 66, 7015(2018).
[15] S Kumar, Z F Bhat, H F Bhat. Critical Reviews in Food Science and Nutrition, 57, 566(2017).