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Fresh apple juice was heated at 95°C for 30 and 60min, and then stored for 6 days for obtaining different extent of non-enzymatic browning. Front-face fluorescence excitation–emission-matrix (EEM) with excitation at 355 and 400nm and emission ranges of 385–600, and 430–600nm was used to measure the juice samples. The sign test pointed out an enhanced sensitivity of EEM compared to commonly used browning...
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