[1] Pitija K, Nakornriab M, Sriseadka T, et al. International Journal of Food Science & Technology, 2013, 48(2): 300.
[2] Ti H, Zhang R, Zhang M, et al. Food Chemistry, 2015, 178: 186.
[3] Hou F, Zhang R, Zhang M, et al. Journal of Functional Foods, 2013, 5(4): 1705.
[4] Loypimai P, Moongngarm A, Chottanom P, et al. Innovative Food Science & Emerging Technologies, 2015, 27: 102.
[6] Aiyer H S, Warri A M, Woode D R, et al. Journal of Agricultural and Food Chemistry, 2012, 60(23): 5693.
[7] Qin B, Dawson H D, Schoene N W, et al. Nutrition, 2012, 28(11/12): 1172.
[8] Jantasee A, Thumanu K, Muangsan N, et al. Food Analytical Methods, 2014, 7(2): 389.
[9] Ozturk B, Yucesoy D, Ozen B. Food Analytical Methods, 2012, 5(6): 1435.
[10] Snyder A B, Sweeney C F, Rodriguez-Saona L E, et al. Food Chemistry, 2014, 147(6): 295.
[11] Kirca A, Cemerolu B. Food Chemistry, 2003, 81(4): 583.
[13] Yasir M, Sultana B, Nigam P S, et al. Food Chemistry, 2016, 199: 307.