[1]
A. Asproudi, F. Piano, G. Anselmi, R. Di Stefano, E. Bertolone, and D. Borsa, “Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv”., OENO One, vol. 49, no. 1, pp. 59–69, Mar. 2015.