The authors gratefully acknowledge the Almond Board of California (CA, USA) for providing the almond samples and Jack Dainty for assistance in the statistical analyses.
The present study was funded by the BBSRC DRINC grants BB/H004866/1 and BB/H004874/1 and the University of Messina.
The contributions of each author are as follows: G. M., M. M.-L. G., T. G., C. B., P. J. B., R. M. F., P. J. W., P. R. E. and K. W. W. designed the research; G. M., M. M.-L. G., T. G., M. L. P., K. L. C. and S. C. conducted the research; G. M., M. M.-L. G., T. G., M. L. P., K. L. C., D. B., E. B. and G. L. analysed the data and samples; G. M., M. M.-L. G., T. G., M. L. P., R. M. F., P. R. E. and K. W. W. wrote the manuscript; K. W. W. took primary responsibility for the final content of the manuscript. All authors read and approved the final manuscript.
The authors declare that there are no conflicts of interest.
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