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fens-715	doi.org	https://doi.org/10.1016/j.foodchem.2018.06.140
fens-715	doi.org	https://doi.org/10.1016/j.jksus.2017.07.013
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fens-715	doi.org	https://doi.org/10.1080/10412905.1989.9697767
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fens-715	doi.org	https://doi.org/10.1016/j.foodchem.2007.03.059
fens-715	doi.org	https://doi.org/10.1080/14786410802496598
fens-715	doi.org	https://doi.org/10.1371/journal.pone.0086686
fens-715	doi.org	https://doi.org/10.1016/s0308-8146(99)00247-2
fens-715	doi.org	https://doi.org/10.1111/j.1750-3841.2012.02795.x
fens-715	doi.org	https://doi.org/10.1046/j.1365-2672.2000.00969.x
fens-715	doi.org	https://doi.org/10.1080/23312009.2016.1220055
fens-715	doi.org	https://doi.org/10.1046/j.1365-2672.2001.01428.x
fens-715	doi.org	https://doi.org/10.1046/j.1365-2672.2001.01428.x
fens-715	doi.org	https://doi.org/10.1080/10412905.1989.9697767
fens-715	doi.org	https://doi.org/10.1002/(sici)1099-1026(1998070)13:4%3c235::aid-ffj733%3e3.0.co;2-t
fens-715	doi.org	https://doi.org/10.1002/(sici)1099-1026(1998070)13:4%3c235::aid-ffj733%3e3.0.co;2-t
fens-715	doi.org	https://doi.org/10.1016/j.foodchem.2009.03.058
fens-715	doi.org	https://doi.org/10.3390/molecules14010238
fens-715	doi.org	https://doi.org/10.3402/ljm.v9.25431
fens-715	doi.org	https://doi.org/10.1016/j.ibiod.2008.12.008
fens-715	doi.org	https://doi.org/10.1016/j.jep.2004.11.016
fens-715	doi.org	https://doi.org/10.1016/j.foodcont.2014.12.040
fens-715	doi.org	https://doi.org/10.1080/10408398.2013.858235
fens-715	doi.org	https://doi.org/10.4315/0362-028x.jfp-13323
fens-715	doi.org	https://doi.org/10.1016/j.foodchem.2009.03.058
fens-715	doi.org	https://doi.org/10.3390/molecules14010238
fens-715	doi.org	https://doi.org/10.1002/food.200390021
fens-715	doi.org	https://doi.org/10.3402/ljm.v9.25431
fens-715	doi.org	https://doi.org/10.1016/j.ibiod.2008.12.008
fens-715	doi.org	https://doi.org/10.1016/j.jep.2004.11.016
fens-715	doi.org	https://doi.org/10.1016/j.foodcont.2014.12.040
fens-715	doi.org	https://doi.org/10.1080/10408398.2013.858235
fens-715	doi.org	https://doi.org/10.4315/0362-028x.jfp-13-323
fens-715	doi.org	https://doi.org/10.4315/0362-028x.jfp-13-323
fens-715	doi.org	https://doi.org/10.1016/j.foodchem.2007.11.046