1.

作　　者：Budić-Leto, Irena ;Lovrić, Tomislav ;Pezo, Ivan 等

出　　处：Food Technology and Biotechnology. 2005 ;43(1):47-53.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397617

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2.Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babić Grape Variety

作　　者：Budić-Leto, Irena ;Lovrić, Tomislav ;Pezo, Ivan 等

出　　处：Food Technology and Biotechnology. 2005 ;43(1):47-53.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397618

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3.Usefulness of near infrared spectroscopy and chemometrics in screening of the quality of dessert wine Prošek

作　　者：Budić-Leto, Irena ;Gajdoš Kljusurić, Jasenka ;Zdunić, G. 等

出　　处：Croatian Journal of Food Science and Technology. 2011 ;3(2):9-15.

出版社：Prehrambeno-tehnološki fakultet Osijek

文章 ID：83015571

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4.Aroma i senzorna svojstva tradicionalnoga hrvatskog prošeka od sorte Plavac mali

作　　者：Budić-Leto, Irena ;Zdunić, Goran ;Banović, Mara 等

出　　处：Food Technology and Biotechnology. 2010 ;48(4):530-537.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037076

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5.Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.

作　　者：Budić-Leto, Irena ;Zdunić, Goran ;Banović, Mara 等

出　　处：Food Technology and Biotechnology. 2010 ;48(4):530-537.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037077

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6.Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)

作　　者：Budić-Leto, Irena ;Lovrić, Tomislav ;Vrhovšek, Urška

出　　处：Food Technology and Biotechnology. 2003 ;41(4):299-303.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：92892438

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7.Identifikacija fenolnih kiselina i promjene njihovih udjela tijekom fermentacije i dozrijevanja bijelih vina Pošip i Rukatac

作　　者：Budić-Leto, Irena ;Lovrić, Tomislav

出　　处：Food Technology and Biotechnology. 2002 ;40(3):221-225.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：197028175

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8.Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

作　　者：Budić-Leto, Irena ;Lovrić, Tomislav

出　　处：Food Technology and Biotechnology. 2002 ;40(3):221-225.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：197028176

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	Budić-Leto, Irena	8篇
	Lovrić, Tomislav	7篇
	Banović, Mara	3篇
	Gajdoš Kljusurić, Jasenka	3篇
	Tomić-Potrebuješ, Iva	3篇

	Kovačević Ganić, Karin	2篇
	Pezo, Ivan	2篇
	Zdunić, Goran	2篇
	Kurtanjek, Ž.	1篇
	Lovrić, T.	1篇
	Vrhovšek, Urška	1篇
	Zdunić, G.	1篇

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	Food Technology and Biotechnology	7篇
	Croatian Journal of Food Science and Technology	1篇

	2011	1篇
	2010	2篇
	2005	2篇
	2003	1篇
	2002	2篇