I RASHAN, A.; آیة; AL-ABBASY, O. The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment. Journal of Education and Science (JES), [S. l.], v. 29, n. 4, p. 206–221, 2020. DOI: 10.33899/edusj.2020.127190.1078. Disponível em: https://rjps.uomosul.edu.iq/index.php/edusj/article/view/18394. Acesso em: 4 aug. 2025.