# Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

> Research article (Food Chemistry X, 2024) · cited 13× · AI/ML

**Wikidata**: [openalex:W4405414129](https://www.wikidata.org/wiki/openalex:W4405414129)  
**Source**: https://4ort.xyz/entity/optimization-of-bioactive-compounds-and-sensory-quality-in-thermosonicated-black-carrot-juice-a-study-using-response-sur