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 | 74 |
Aylık toplam ziyaret
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| Ağustos 2025 | 6 |
| Eylül 2025 | 7 |
| Ekim 2025 | 1 |
| Kasım 2025 | 4 |
| Aralık 2025 | 0 |
| Ocak 2026 | 4 |
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Dosya Ziyaretleri
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| Tam Metin / Full Text | 41 |
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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 |
