[2] Bansal S, Singh A, Mangal M, et al. Critical Reviews in Food Science and Nutrition, 2017, 57(6): 1174.
[3] Gorgani L, Mohammadi M, Najafpour G D, et al. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(1): 124.
[4] Hamrapurkar P D, Jadhav K, Zine S. Journal of Applied Pharmaceutical Science, 2011, 1(3): 117.
[5] Parvathy V A, Swetha V P, Sheeja T E, et al. Food Biotechnology, 2014, 28(1): 25.
[6] Patil S G, Jadhav V M, Kadam V J. World Journal of Pharmacy and Pharmaceutical Sciences, 2014, 3(12): 948.
[7] Shah U, Patel S, Raval M, et al. Indian Journal of Pharmaceutical Education and Research, 2015, 49(3): 200.
[8] Wu Xiyu, Zhu Shiping, Huang Hua, et al. Journal of Food Quality, 2017, (5): 1.
[9] Mcgoverin C M, September D J, Geladi P, et al. Journal of Near Infrared Spectroscopy, 2012, 20(5): 521.
[10] Madan M M, Singhal R S, Kulkarni P R. Journal of Spices and Aromatic Crops, 1996, 5(1): 64.
[12] Mishra P, Herrero Langreo A, Barreiro P, et al. Journal of Near Infrared Spectroscopy, 2015, 23(1): 15.
[13] Vermeulen P, Ebene M B, Orlando B, et al. Food Additives & Contaminants, 2012, 29(2): 232.
[14] Barreiro P, Diezma B, Dominguez T R C. Food & Nutrition: Current Research, 2018, 2(1): 56.