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

Food Chem X · 2025 · PMC11720886 · PMID 39801590

Europe PMC DOI

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highly significantp < 0.05actually significant

The ANOVA results for RSM indicated highly significant models (p < 0.05) with R 2 values of 99.48% for TCC, 99.35% for TAC, and 99.77% for FRAP.

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