Rapid, simultaneous, and in situ authentication and quality assessment of intact bell peppers using near-infrared spectroscopy technology

MARÍA JOSE DE LA HABA DE LA CERDADOLORES PÉREZ MARÍN2026-01-292026-01-29201910.1002/jsfa.93422-s2.0-85055201849https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29707Agronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsAgronomy and Crop ScienceBiotechnologyFood ScienceNutrition and DieteticsRapid, simultaneous, and in situ authentication and quality assessment of intact bell peppers using near-infrared spectroscopy technologyresearch article