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Authors
Carbonell-Rozas, Laura
Aloisi, Ivan
Garrido Frenich, Antonia
Mol, Hans
Righetti, Laura
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Funding
Funding for this research was provided by:
Spanish Ministry of Science and Innovation and the European Union “NextGenerationEU”/PRTR (MCIN/AEI/10.13039/501100011033)
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Article History
Received: 23 September 2025
Accepted: 7 January 2026
First Online: 20 January 2026
Competing interests
: L.C.R. is Guest Editor for the Green sample preparation in food science Collection in npj Science of Food . L.C.R. was not involved in the journal’s review of, or decisions related to, this manuscript.
