In situ ripening stages monitoring of Lamuyo pepper using a new-generation near-infrared spectroscopy sensor

MARÍA JOSE DE LA HABA DE LA CERDADOLORES PÉREZ MARÍN2026-01-292026-01-29202010.1002/jsfa.102052-s2.0-85078587467https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31292Agronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAgronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsIn situ ripening stages monitoring of Lamuyo pepper using a new-generation near-infrared spectroscopy sensorresearch article