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brj-24633	doi.org	https://doi.org/10.1080/23311932.2017.1306934
brj-24633	doi.org	https://doi.org/10.1016/j.lwt.2016.02.022
brj-24633	doi.org	https://doi.org/10.1016/j.carbpol.2009.12.018
brj-24633	doi.org	https://doi.org/10.1002/star.201800167
brj-24633	doi.org	https://doi.org/10.1080/23311932.2017.1283079
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brj-24633	doi.org	https://doi.org/10.1016/s0268-005x(97)80037-9
brj-24633	doi.org	https://doi.org/10.1016/s0268-005x(97)80037-9
brj-24633	doi.org	https://doi.org/10.1016/j.ijbiomac.2019.03.206
brj-24633	doi.org	https://doi.org/10.3923/jftech.2010.58.66
brj-24633	doi.org	https://doi.org/10.1016/j.foodchem.2008.04.055
brj-24633	doi.org	https://doi.org/10.1016/j.foodchem.2003.11.013
brj-24633	doi.org	https://doi.org/10.1016/j.foodchem.2003.11.013
brj-24633	www.sciencedirect.com	https://www.sciencedirect.com/author/7005212004/baoshan-xing
brj-24633	doi.org	https://doi.org/10.1016/j.ijbiomac.2017.05.056
brj-24633	doi.org	https://doi.org/10.1016/j.ijbiomac.2017.05.056
brj-24633	doi.org	https://doi.org/10.1016/j.lwt.2015.05.012
brj-24633	doi.org	https://doi.org/10.5897/sre2015.6258
brj-24633	doi.org	https://doi.org/10.5897/sre2015.6258
brj-24633	doi.org	https://doi.org/10.1016/s0308-8146(01)00189-3
brj-24633	doi.org	https://doi.org/10.1016/j.carbpol.2015.10.065