[1] Helrich K. Official Methods of Analysis of the Association of Official Chemists (15th ed.). Arlington: Association of Official Analytical Chemists Inc., 1990. 807.
[2] Kamizake N K K, Goncalves M M, Zaia C T B V, et al. Journal of Food Composition and Analysis, 2003, 16: 507.
[4] Mateo M J, O’Callaghan D J, Everard C D, et al. LWT-Food Science and Technology, 2009, 42: 950.
[5] Kalinin A V, Krasheninnikov V N, Potapov A V. Chemometrics and Intelligent Laboratory Systems, 2009, 97: 33.
[6] EI-Abassy R M, Eravuchira P J, Donfack P, et al. Vibrational Spectroscopy, 2011, 56: 3.
[7] Maria Raquel Cavalcanti Inácio, Maria de Fátima Vitória de Moura, Kássio Michell Gomes de Lima. Vibrational Spectroscopy, 2011, 57: 342.
[8] Theophile Theophanides. Infrared Spectroscopy-Materials Science, Engineering and Technology. John Wiley & Sons, 242. 2003.
[9] Barbara H Stuart. Infrared Spectroscopy: Fundamentals and Applications. John Wiley & Sons, 86. 2008.
[10] Yukihiro Ozaki, Fred W McClure, Alfred A Christy. Near-Infrared Spectroscopy in Food Science and Technology. John Wiley & Sons, 178. 2007.