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aesr-132	doi.org	https://doi.org/10.5897/ajpac2015.0643
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aesr-132	doi.org	https://doi.org/10.1021/jf034790i
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aesr-132	doi.org	https://doi.org/10.1016/j.foodchem.2007.10.033
aesr-132	doi.org	https://doi.org/10.1017/jns.2016.41
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aesr-132	doi.org	https://doi.org/10.1016/j.lwt.2012.02.028
aesr-132	doi.org	https://doi.org/10.1002/star.19970490403
aesr-132	doi.org	https://doi.org/10.1016/s03088146(98)00155-1
aesr-132	doi.org	https://doi.org/10.1016/j.foodchem.2004.06.015
aesr-132	doi.org	https://doi.org/10.1111/j.1745-4514.1981.tb00665.x
aesr-132	doi.org	https://doi.org/10.1016/j.jfoodeng.2005.12.028
aesr-132	doi.org	https://doi.org/10.1094/cchem.2000.77.6.754
aesr-132	doi.org	https://doi.org/10.1094/cchem.1997.74.2.147
aesr-132	doi.org	https://doi.org/10.1016/j.foodchem.2005.08.041
aesr-132	doi.org	https://doi.org/10.1016/j.carbpol.2004.03.021
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