Li, Q., Centre for Viticulture and Oenology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China, China

• South African Journal of Enology and Viticulture Vol. 35 No. 1 (2014) - Articles
  Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’
  Abstract  PDF