1. Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
2. Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Republic of Singapore
3. Department of Chemistry, College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, People’s Republic of China