[1] Han Y, Diao D L, Lu Z W, et al. Analytical Chemistry, 2017, 89(10): 5270.
[3] Insuan W, Khawmodjod P, Whitlow H J, et al. Journal of Agricultural and Food Chemistry, 2016, 64(16): 3287.
[4] Xie Q L, Liu S H, Fan Y Y, et al. Analytical and Bioanalytical Chemistry, 2014, 406: 4563.
[5] Yilmaz P K, Ertas A, Kolak U. Journal of Separation Science, 2014, 37: 2111.
[6] Liu Y P, Wang S H, Wang L. Journal of Agricultural and Food Chemistry, 2013, 61: 1160.
[7] Sun R Y, Zhuang H S. Analytical Methods, 2014, 6: 9807.
[8] Craig A P, Franca A S, Irudayaraj J. Annual Review of Food Science and Technology, 2013, 4: 369.
[9] Xie W, Schlücker S. Physical Chemistry Chemical Physics, 2013, 15(15): 5329.
[10] Halas N J, Moskovits M. MRS Bulletin, 2013, 38: 607.
[11] Simoncelli S, Roller E M, Urban P, et al. ACS Nano, 2016, 10(11): 9809.
[13] Kaseyama, T, Furumi S, Zhang X, et al. Angewandte Chemie International Edition, 2011, 50(16): 3684.
[14] Deshmukh M S, Sekar N. Dyes and Pigments, 2015, 117: 49.