[1] J Xu, K Vidyarthi S et al. Journal of Functional Foods, 60, 103456(2019).
[2] Z Hou, H Yang, Y Zhao et al. Food Chemistry, 323, 126806(2020).
[3] , Y He J et al. Journal of Functional Foods, 27, 29(2016).
[4] P Xu, X Liu X, W Xiong X et al. J. Cell. Biochem., 118, 3943(2017).
[5] T Ma W, J Wang D, W Zeng J et al. HortScience, 54, 45(2019).
[6] M Švecová, M Dendisová, D Palounek et al. Chemical Papers, 73, 2945(2019).
[7] F Yuan H, H Chen, R Wang Y et al. 3 Biotech, 10, 58(2020).
[8] Y Liu K, J Liu H. J. Am. Geriatr. Soc., 66, S500(2018).
[9] Y Liu K, J Liu H, Y Ling et al. Oxid Commun., 39, 99(2016).
[10] H Ding Z, T Gu Y, Y Wang et al. Chinese J. Anal. Chem., 48, 955(2020).
[11] M Borges R, M Leal C, C Simas R et al. J. Brazil. Chem. Soc., 30, 2561(2019).
[12] B Byrne, H Tiernan, G Kazarian S. Spectrochim Acta A:Mol. Biomol. Spectrosc., 241, 118636(2020).
[13] B K Roy, V Kumar. Sci. Rep., 8, 10714(2018).
[14] P Godlewska, E Kucharska, J Hanuza et al. Vibrational Spectroscopy, 88, 94(2017).
[15] R Michels L, G de Lima Melchiades, M Colombo et al. AAPS Pharm. Sci. Tech., 20, 106(2019).