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Kang W, Bindon KA, Wang X, Muhlack RA, Smith PA, Niimi J, Bastian SEP. Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods. 2020; 9(8):1027. https://doi.org/10.3390/foods9081027

Kang, Wenyu, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, and Susan E. P. Bastian. 2020. "Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines" Foods 9, no. 8: 1027. https://doi.org/10.3390/foods9081027

Kang, W., Bindon, K. A., Wang, X., Muhlack, R. A., Smith, P. A., Niimi, J., & Bastian, S. E. P. (2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods, 9(8), 1027. https://doi.org/10.3390/foods9081027