I Rashan, A., and O. Al-abbasy. “The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment”. Journal of Education and Science, vol. 29, no. 4, Dec. 2020, pp. 206-21, doi:10.33899/edusj.2020.127190.1078.