Yıkmış, S., Türkol, M., Pacal, I., Altan, A. D., Tokatlı, N., Abdi, G., . . . Aadil, R. M. Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic. Elsevier.
Chicago Style (17th ed.) CitationYıkmış, Seydi, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, and Rana Muhammad Aadil. Optimization of Bioactive Compounds and Sensory Quality in Thermosonicated Black Carrot Juice: A Study Using Response Surface Methodology, Gradient Boosting, and Fuzzy Logic. Elsevier.
MLA (9th ed.) CitationYıkmış, Seydi, et al. Optimization of Bioactive Compounds and Sensory Quality in Thermosonicated Black Carrot Juice: A Study Using Response Surface Methodology, Gradient Boosting, and Fuzzy Logic. Elsevier.