Zhao, Z.; Kantono, K.; Kam, R.; Le, T.T.; Kitundu, E.; Chen, T.; Hamid, N.
Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach. Foods 2025, 14, 845.
https://doi.org/10.3390/foods14050845
AMA Style
Zhao Z, Kantono K, Kam R, Le TT, Kitundu E, Chen T, Hamid N.
Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach. Foods. 2025; 14(5):845.
https://doi.org/10.3390/foods14050845
Chicago/Turabian Style
Zhao, Zhiyu, Kevin Kantono, Rothman Kam, Thao T. Le, Eileen Kitundu, Tony Chen, and Nazimah Hamid.
2025. "Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach" Foods 14, no. 5: 845.
https://doi.org/10.3390/foods14050845
APA Style
Zhao, Z., Kantono, K., Kam, R., Le, T. T., Kitundu, E., Chen, T., & Hamid, N.
(2025). Improving the Bioactivities of Apricot Kernels Through Fermentation: Investigating the Relationship Between Bioactivities, Polyphenols, and Amino Acids Through the Random Forest Regression XAI Approach. Foods, 14(5), 845.
https://doi.org/10.3390/foods14050845