In this study, the effect of different anti-browning agents on the enzymatic browning in the cloudy apple juice from Amasya cultivar was compared by considering colour changes. For this purpose, l-cysteine, kojic acid and 4-hexylresorcinol were used at different concentrations in the apple juice (0–4 mM). They were found as effective inhibitors. The combination of l-cysteine, kojic acid and 4-hexylresorcinol was also studied for the control of enzymatic browning. The results showed that 89.2% inhibition was obtained at the end of 24 h storage period with the combination of 3.96 mM l-cysteine, 2.78 mM kojic acid and 2.34 mM 4-hexylresorcinol in the cloudy apple juice. l-Cysteine was found to be the most significant anti-browning agent. The interaction of kojic acid and 4-hexylresorcinol was found to have a positive effect on the inhibition of enzymatic browning.