Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleComparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency.AuthorsCáceres‐Mella, Alejandro; Peña‐Neira, Álvaro; Narváez‐Bastias, Jaime; Jara‐Campos, Carla; López‐Solís, Remigio; Canals, Joan M.PublicationInternational Journal of Food Science & Technology, 2013, Vol 48, Issue 12, p2588ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.12253