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dc.contributor.authorPerla, Vineet
dc.date.accessioned2020-03-02T06:04:31Z
dc.date.available2020-03-02T06:04:31Z
dc.date.issued2020
dc.identifier.urihttps://hdl.handle.net/10182/11512
dc.description.abstractAbstract withheld due to embargo restrictionsen
dc.language.isoenen
dc.publisherLincoln Universityen
dc.subjectVitis viniferaen
dc.subjectSaccharomyces cerevisiaeen
dc.subjectwineen
dc.subjectalcoholic fermentationen
dc.subjectlow-alcohol wineen
dc.subjectviticultureen
dc.subjectepigeneticsen
dc.subjectfermented beveragesen
dc.titleProduction of low-alcohol beverages using dietary epigenetic modifiers : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln Universityen
dc.typeDissertationen
thesis.degree.nameMaster of Science of Food Innovationen
lu.thesis.supervisorChelikani, Venkata
lu.thesis.supervisorOlejar, Kenneth
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.rights.accessRightsRestricted item - embargoed until 01 January 2022
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Scienceen
dc.subject.anzsrc090802 Food Engineeringen
dc.subject.anzsrc090805 Food Processingen


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