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
| views | |
|---|---|
| Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic | 49 |
Aylık toplam ziyaret
| views | |
|---|---|
| Aralık 2024 | 25 |
| Ocak 2025 | 11 |
| Şubat 2025 | 5 |
| Mart 2025 | 3 |
| Nisan 2025 | 1 |
| Mayıs 2025 | 4 |
| Haziran 2025 | 0 |
Dosya Ziyaretleri
| views | |
|---|---|
| Tam Metin / Full Text | 26 |
| Tam Metin / Full Text | 6 |
| 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 |
