Protsenko, LidiaLitvynchuk (Vorontsova), Svitlana2017-06-222017-06-222017Protsenko, L. Features of using hops and CO2-extract in brewing / L. Protsenko, S. Litvynchuk // Ukrainian Food Journal. – 2017. – Vol. 6, Is. 1. – Р. 77–84.https://dspace.nuft.edu.ua/handle/123456789/25640Aromatic hop with a low alpha-acid content can be used in brewing as a polyphenol additive in combination with a CO2-extract, taking into account the quantitative content and qualitative composition of hop products and adhering to a certain technology of making beer.hopСО2-extractpolyphenolic compoundsbeerхмільСО2-екстрактполіфенолипивохмельСО2-экстрактполифенолыкафедра фізикиArticle