Beer enrichment with biologically active hop compounds
dc.contributor.author | Protsenko, Lidia | |
dc.contributor.author | Rudyk, Ruslan | |
dc.contributor.author | Hryniuk, Tetiana | |
dc.contributor.author | Vlasenko, Aliona | |
dc.contributor.author | Protsenko, Alona | en |
dc.contributor.author | Litvynchuk (Vorontsova), Svitlana | en |
dc.contributor.author | Ovadenko, Olena | en |
dc.date.accessioned | 2018-10-26T11:59:11Z | |
dc.date.available | 2018-10-26T11:59:11Z | |
dc.date.issued | 2018 | |
dc.description.abstract | Combined use of the Slavyanka hop variety and the Ruslan and Xantha hops in the suggested ratio enriches the drink with biologically active hop compounds, thus improving its functionality. | uk_UA |
dc.identifier.citation | Beer enrichment with biologically active hop compounds / L. Protsenko, R. Rudyk, T. Hryniuk, A. Vlasenko, A. Protsenko, S. Litvynchuk, O. Ovadenko // Ukrainian Food Journal. – 2018. – Vol. 7, Issue 1. – P. 65-78. | uk_UA |
dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/28400 | |
dc.subject | hop | uk_UA |
dc.subject | beer | uk_UA |
dc.subject | hanthohumol | uk_UA |
dc.subject | beta-acids | uk_UA |
dc.subject | polyphenols | uk_UA |
dc.subject | хміль | uk_UA |
dc.subject | пиво | uk_UA |
dc.subject | ксантогумол | uk_UA |
dc.subject | бета-кислоти | uk_UA |
dc.subject | поліфеноли | uk_UA |
dc.subject | кафедра фізики та професійної безпеки | uk_UA |
dc.title | Beer enrichment with biologically active hop compounds | uk_UA |
dc.type | Article | uk_UA |
Файли
Контейнер файлів
1 - 1 з 1
- Назва:
- UKRAINIAN FOOD JOURNAL 2018 V.7 Is.1-65-78.pdf
- Розмір:
- 654.1 KB
- Формат:
- Adobe Portable Document Format
Ліцензійна угода
1 - 1 з 1
Ескіз недоступний
- Назва:
- license.txt
- Розмір:
- 1.71 KB
- Формат:
- Item-specific license agreed upon to submission
- Опис: