id	domain	url
afs-63156	doi.org	https://doi.org/10.1016/j.eja.2012.06.001
afs-63156	doi.org	https://doi.org/10.1007/s11356-016-7193-0
afs-63156	doi.org	https://doi.org/10.1016/j.biombioe.2012.06.014
afs-63156	doi.org	https://doi.org/10.1016/s1360-1385(02)02295-1
afs-63156	doi.org	https://doi.org/10.1007
afs-63156	doi.org	https://doi.org/10.1021/jf3011239
afs-63156	doi.org	https://doi.org/10.1023/b:plso.0000030182.11473.3b
afs-63156	doi.org	https://doi.org/10.1016/j.foodchem.2010.12.015
afs-63156	doi.org	https://doi.org/10.1016/j.minpro.2011.12.008
afs-63156	doi.org	https://doi.org/10.1016/j.chemosphere.2008.02.006
afs-63156	doi.org	https://doi.org/10.1016/j.apsoil.2012.09.003
afs-63156	doi.org	https://doi.org/10.1016/j.clay.2010.05.004
afs-63156	doi.org	https://doi.org/10.1007
afs-63156	doi.org	https://doi.org/10.1016/j.fcr.2015.01.008
afs-63156	doi.org	https://doi.org/10.1080/01904167.2012.748062
afs-63156	doi.org	https://doi.org/10.1016
afs-63156	doi.org	https://doi.org/10.1002/jsfa.6790
afs-63156	doi.org	https://doi.org/10.1021/es960606g
afs-63156	doi.org	https://doi.org/10.1016/j.eja.2015.01.002
afs-63156	doi.org	https://doi.org/10.1016/j.foodchem.2014.11.138
afs-63156	doi.org	https://doi.org/10.4172/2161-0525.1000334
afs-63156	doi.org	https://doi.org/10.1016/j.foodchem.2009.06.021
afs-63156	doi.org	https://doi.org/10.5264/eiyogakuzashi.44.307
afs-63156	doi.org	https://doi.org/10.1016/s08915849(98)00315-3
afs-63156	doi.org	https://doi.org/10.1002/jsfa.7528
afs-63156	doi.org	https://doi.org/10.1134/s1064229315050117
afs-63156	doi.org	https://doi.org/10.1017/s0021859604004514
afs-63156	doi.org	https://doi.org/10.1002/jsfa.6274
afs-63156	doi.org	https://doi.org/10.1007/s11104-011-1010-9
afs-63156	doi.org	https://doi.org/10.4067/s0718-95162010000100005
afs-63156	doi.org	https://doi.org/10.1016/j.neulet.2015.11.014
afs-63156	doi.org	https://doi.org/10.2174/187220807779813893