Exploring the chemical composition of bamboo-based food contact materials using GC–MS and LC-MS
Patricia Vázquez Loureiro(Universidade de Santiago de Compostela), Antía Lestido‐Cardama(Universidade de Santiago de Compostela), Raquel Sendón(Universidade de Santiago de Compostela), Ana Rodríguez Bernaldo de Quirós(Universidade de Santiago de Compostela), Letricia Barbosa‐Pereira(Universidade de Santiago de Compostela), Perfecto Paseiro Losada(Universidade de Santiago de Compostela)
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