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hjic-808	doi.org	https://doi.org/10.1136/gutjnl-2012-304269
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hjic-808	doi.org	https://doi.org/10.1016/s0021-9673(02)00656-8
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hjic-808	doi.org	https://doi.org/10.1016/j.chroma.2010.07.042
hjic-808	doi.org	https://doi.org/10.1016/j.foodchem.2010.08.062
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hjic-808	doi.org	https://doi.org/10.1016/j.foodchem.2004.01.075
hjic-808	doi.org	https://doi.org/10.3390/nu2121231
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hjic-808	doi.org	https://doi.org/10.1016/j.foodres.2016.02.001
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hjic-808	doi.org	https://doi.org/10.1002/rcm.2858
hjic-808	doi.org	https://doi.org/10.1002/jsfa.4698
hjic-808	doi.org	https://doi.org/10.1002/jsfa.4698
hjic-808	doi.org	https://doi.org/10.1021/ac000635g
hjic-808	doi.org	https://doi.org/10.1021/acs.jafc.6b03226
hjic-808	doi.org	https://doi.org/10.1021/acs.jafc.6b03226
hjic-808	doi.org	https://doi.org/10.1016/j.phytochem.2013.09.016
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