Li, Q. et al. 2016. Comparison of Proanthocyanidins with Different Polymerisation Degrees among Berry Skins of ‘Shiraz’, ‘Cabernet Sauvignon’, and ‘Marselan’. South African Journal of Enology and Viticulture. 35, 1 (Sep. 2016), 51–58. DOI:https://doi.org/10.21548/35-1-984.