[1] Mauro S, Maria F T, Debora V, Monia P, et al. Free Radical Biology and Medicine, 2009, 46(6): 769.
[2] Rawel H M, Rohn S, Kruse H P, et al. Food Chemistry, 2002, 78(4): 443.
[3] Arts M J T J, Haenen G R M M, Voss H P, et al. Food and Chemical Toxicology, 2009, 39: 787.
[4] Hegde A H, Sandhya B, Seatharamappa J. Molecular Biology Reports, 2010, 1-9, Article in Press.
[5] Pastukhov A V, Levchenkox L A, Sadkov A P. Journal of Modecular Structure, 2007, 842(3): 60.
[6] Mahesha H G, Singh S A, Srinivasan N, et al. FEBS Journal, 2006, 273(3): 451.
[7] Rohn S, Rawel H M, Kroll J. Journal of Agriculture and Food Chemistry, 2004, 52(15): 4725.
[9] Sharma V, Kumar H V, Rao L J M. Food Research International, 2008, 41(2): 124.
[10] Almajano M P, Delgado M E, Gordon M H. Food Chemistry, 2006, 101(1): 126.
[11] Liu Y, Xie M X, Jiang M, et al. Spectrochimica Acta Part A, 2005, 61(9): 2245.
[12] Zhang H M, Tang B P, Wang Y Q. Molecular Biology Reports, 2010, 37(7): 3127.
[13] Ding L, Zhou P J, Li S Q, et al. Journal of Fluorescence, 2011, 21(1): 17.
[14] Singh T S, Mitra S. Spectrochimica Acta Part A, 2010, 78: 942.
[15] Seeder N, Agarwal P. Journal of Luminescence, 2010, 130(10): 1841.
[16] Pinto M C, Duque A L, Macias P. Journal of Molecular Structure, 2010, 980(3): 143.