[1] Baxter J B, Guglietta G W. Analytical Chemistry, 2011, 83: 4342.
[2] Hangyo M. Japanese Journal of Applied Physics, 2015, 54: 120101.
[3] Liu W, Liu C H, Yu J J, et al. Food Chemistry, 2018, 251: 86.
[4] Huang J L, Liu J S, Wang K J, et al. Spectrochimica Acta Part A-Molecular And Biomolecular Spectroscopy, 2018, 198: 198.
[5] Qiao L B, Wang Y X, Zhao Z R, et al. Optical Engineering, 2014, 53(7): 1.
[6] Zhang J H, Liu Q, Chen Y M, et al. Acta Physico-Chimica Sinica, 2012, 28(5): 1030.
[7] Zhang B, Yu H B, Sun L X, et al. Applied Spectroscopy, 2013, 67(9): 1087.
[9] Cui X Y, Cai W S, Shao X G. RSC Advances, 2016, 6(107): 105729.
[10] Mukoyama T. X-Ray Spectrometry, 2017, 46(1): 63.
[11] Li Z, Guan A H, Ge H Y, et al. Microchemical Journal, 2017, 132: 185.
[12] Lin P, Chen Y M, He Y. Food and Bioprocess Technology, 2012, 5(1): 235.
[13] Notake T, Endo R, Fukunaga K, et al. IEEE Transactions on Terahertz Science and Technology, 2014, 4(1): 110.