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...

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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
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