[1]
Bautista-Ortín, A.B., Busse-Valverde, N., Fernández-Fernández, J.I., Gómez-Plaza, E. and Gil-Muñoz, R. 2016. The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties. OENO One. 50, 2 (Jul. 2016). DOI:https://doi.org/10.20870/oeno-one.2016.50.2.781.