[1] A Wani A, K Gul, B Yousuf et al. Critical Reviews in Food Science and Nutrition, 56, 2223(2016).
[2] W Almagribi, M N AlRashidi, M Ali H. Food Chemistry, 194, 1275(2016).
[3] B Moldovan, L David. Foods (Basel, Switzerland), 9, 1266(2020).
[5] A Sebben J, L Ranzan, J D S Espindola et al. Food Chemistry, 245, 1224(2018).
[6] H Muhamadali, I Ellis D, C Richardson P I et al. Food Chemistry, 272, 157(2019).
[8] V Faust M, B Bedin F C, A Guarneri G et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 245, 118834(2021).
[9] Xing Song, Xinghua Lu, Zhixin Ma et al. International Journal of Computational and Engineering, 3, 21(2018).
[10] A Statoua, C Merlin J, P Cornard J et al. Phytochemistry, 35, 227(1993).
[11] B Russo, S Bruni, C Zaffino. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 149, 41(2015).
[13] Ting Wu, Zeling Chen, Cheng Xiang et al. Molecules, 24, 2851(2019).
[14] Feng Zhang, Xiaojun Tang, Angxin Tong et al. Spectroscopy Letters, 53, 222(2020).