Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic için istatistikler
Toplam ziyaret
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| Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic | 18 |
Aylık toplam ziyaret
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| Haziran 2024 | 0 |
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| Aralık 2024 | 18 |
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| Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice A study using response surface methodology, gradient boosting, and fuzzy logic.pdf | 2 |
