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
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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 | 67 |
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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 |
