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

Autor:	Shijie Tian, Wei Liu, Huirong Xu
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Food Research International. 170:112988
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2023.112988
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c983989b5642cf231feb67d4c49b5091 https://doi.org/10.1016/j.foodres.2023.112988 Zobrazit plný text záznamu Full Text from ScienceDirect