Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening

2026-01-292026-01-29202110.3389/fpls.2021.6685622-s2.0-85105913067https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33373Plant ScienceWhy Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripeningresearch article