Application of salicylic acid to cv. Muscat Hamburg grapes for quality improvement: Effects on typical volatile aroma compounds and anthocyanin composition of grapes and wines-Reference-Cited by-同舟云学术

Application of salicylic acid to cv. Muscat Hamburg grapes for quality improvement: Effects on typical volatile aroma compounds and anthocyanin composition of grapes and wines

Published:2023-06 Issue: Volume:182 Page:114828
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yue Xiaofeng,Ju Yanlun,Zhang Tianyi,Yu Runze,Xu Huaide,Zhang Zhenwen^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Exogenous salicylic acid improves phenolic content and antioxidant activity in table grapes;Blanch;Plant Foods for Human Nutrition,2020

3. A UDP-glucose: Monoterpenol glucosyltransferase adds to the chemical diversity of the grapevine metabolome;Bönisch;Plant Physiology,2014

4. Preharvest salicylic acid treatments to improve quality and postharvest life of table grapes (vitis vinifera L.) cv. Flame Seedless;Champa;Journal of Food Science and Technology,2014

5. Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR;Chen;Food Research International,2020

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