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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

    Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic by Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil

    Published 2025-01-01
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