LI, Q.; LIU, Y.-X.; PAN, Q.-H.; DUAN, C.-Q.; SHI, Y. Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’. South African Journal of Enology and Viticulture, [S. l.], v. 35, n. 1, p. 51–58, 2016. DOI: 10.21548/35-1-984. Disponível em: https://www.journals.ac.za/index.php/sajev/article/view/984. Acesso em: 11 mar. 2026.