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Prediction of Sugar Content by Near-Infrared Spectroscopy during the Fermentation of Apple Juice with and without the Addition of Pomace

Crossref DOI link: https://doi.org/10.1007/s12161-026-03045-4

Published Online: 2026-02-25

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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