The aim of this paper was to evaluate the quality of two juices with or without antioxidants added. The quality of juices was assessed during storage by measuring the rate of non-enzymatic browning and by microbiological analysis. The non-enzymatic browning was monitored by spectrophotometric measurements at 420 nm (A420) for apple juice and at 640 nm (A640) for orange juice. The results demonstrated that the quality of juices during storage could efficiently be improved by adding antioxidants.
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