The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 oC for 2-10 min. and stored under opaque condition at 4 and 20 oC for 2 months have been studied. Analysis of kinetic data by measuring absorbance at 420 nm (A420) suggested a zero-order reaction for NEB. while AA degradation... https://www.bekindtopets.com/quick-find-Mustard-Printed-And-Embroiderd-Insta-Saree-Dress-top-buy/