Bindon, K. A., Kassara, S., Solomon, M., Bartel, C., Smith, P. A., Barker, A., & Curtin, C. (2019). Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency. Biomolecules.

Bindon, Keren A., Stella Kassara, Mark Solomon, Caroline Bartel, Paul A. Smith, Alice Barker, ja Chris Curtin. "Commercial Saccharomyces Cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition With Implications for Wine Colour and Astringency." Biomolecules 2019.

Bindon, Keren A., et al. "Commercial Saccharomyces Cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition With Implications for Wine Colour and Astringency." Biomolecules 2019.