Liu, Y.-X., Beijing Key Laboratory of Bioactive Substances and Functional Foods, College of Arts and Science, Beijing Union University, Beijing 100191, 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