[1]
G. Garrido-Bañuelos, G. et al. 2019. The Impact of Different Tannin to Anthocyanin Ratios and of Oxygen on the Phenolic Polymerisation Over Time in a Wine-like Solution. South African Journal of Enology and Viticulture. 40, 2 (Jul. 2019), 279–288. DOI:https://doi.org/10.21548/40-2-3375.