Data-Driven Monitoring of Probiotic Fermentation in Fruit Juices Using Near-Infrared Spectroscopy and Aquaphotomics: An Innovative Approach to Food Valorization.

In all cases, the values of p were highly significant ( p < 0.0001).

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As a clear trend of separation could not be observed either among the groups of the different bacterial cultures or among the groups of different fermentation times in the above-detailed PCA results, modeling was also carried out on data filtered by strain, as presented in Figure 5 .

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