[1] Wang X M, Zhang J, Wu L H, et al. Food Chemistry, 2014, 151: 279.
[2] Wu G, Feng B, Xu J P, et al. Fungal Diversity, 2014, 69: 93.
[4] Kalac P. Food Chemistry, 2009, 113(1): 9.
[6] Luo Aoxue, Luo Aoshuang, Huang Jiandong, et al. Molecules, 2012, 17(7): 8079.
[15] Mello A, Ghignone S, Vizzini A, et al. Journal of Biotechnology, 2006, 121(3): 318.
[16] Lian B, Zang J P, Hou W G, et al. Electronic Journal of Biotechnology, 2008, 11(3): 102.
[18] Alexandrakis D, Downey G, Scannell A G M. Food and Bioprocess Technology, 2012, 5(1): 338.
[20] Tarantilis P A, Troianou V E, Pappas C S, et al. Food Chemistry, 2008, 111(1): 192.
[21] Sun S Q, Chen J B, Zhou Q, et al. Planta Medica, 2010, 76(17): 1987.
[22] Wold S, Antti H, Lindgren F, et al. Chemometrics and Intelligent Laboratory Systems, 1998, 44: 175.
[23] Bylesj M, Rantalainen M, Cloarec O, et al. Journal of Chemometrics, 2006, 20(8-10): 341.