“…However, this method requires complex sample preparation steps and trained personnel (Kall, Norgaard, Pedersen, & Leth, 2000;Redeuil, Longet, Benet, Munari, & Campos-Gimenez, 2015). Colorimetric methods such as chemiluminescence, fluorescence analysis, and spectrophotometry have been applied for FA analysis (Emara, Masujima, Zarad, Kamal, & ElBagary, 2012;Lima, Vieira, Fernandes, Tanakaa, & Reis, 2016;Nagaraja, Vasantha, & Yathirajan, 2002), but these methods are not suitable for complex food matrices. To improve detection sensitivity, biosensors have been developed based on electrochemistry (Raoof, Teymoori, Khalilzadeh, & Ojani, 2015) and spectroscopy (Hemmateenejad, Shakerizadeh-shirazi, & Samari, 2014;Yang, Tan, Shih, & Cheng, 2014;Zhang, Wang, Qu, Luo, & Li, 2014).…”