Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines

Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines

This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activ...

Full description

Saved in:
Bibliographic Details
Main Authors: Huawei Chen, Lijian Zhang, Bowei Yang, Miaomiao Wang, Litao Ma, Jingjing Shi, Zhenwen Zhang, Qingqing Zeng
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
γ-Polyglutamic acid
Alginate acid
Phenolics
Antioxidant activity
Genes
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010009
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items