[1]
Ren, M., Wang, X., Du, G., Tian, C., Zhang, J., Song, X. and Zhu, D. 2017. Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding. South African Journal of Enology and Viticulture. 38, 1 (Mar. 2017), 118–124. DOI:https://doi.org/10.21548/38-1-1295.