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

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