Li, Q., Liu, Y.-X., Pan, Q.-H., Duan, C.-Q., & Shi, Y. (2016). Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’. South African Journal of Enology and Viticulture, 35(1), 51–58. https://doi.org/10.21548/35-1-984