REN, M.; WANG, X.; DU, G.; TIAN, C.; ZHANG, J.; SONG, X.; ZHU, D. Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding. South African Journal of Enology and Viticulture, [S. l.], v. 38, n. 1, p. 118–124, 2017. DOI: 10.21548/38-1-1295. Disponível em: https://www.journals.ac.za/index.php/sajev/article/view/1295. Acesso em: 10 mar. 2026.