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Improving the prediction performance of soluble solids content (SSC) in kiwifruit by means of near-infrared spectroscopy using slope/bias correction and calibration updating

Soluble Solids ContentEngineeringCalibrationSpectroscopyMedicineInfrared SpectroscopyFood AnalysisAnalytical ChemistryNear-infrared SpectroscopyChemistryPrediction PerformanceFood QualityCalibration UpdatingBiophysicsChromatography