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dc.contributor.authorJose, Dilja
dc.date.accessioned2020-06-30T23:09:46Z
dc.date.available2020-06-30T23:09:46Z
dc.date.issued2020
dc.identifier.urihttps://hdl.handle.net/10182/12132
dc.description.abstractAbstract withheld due to embargo restrictionsen
dc.language.isoenen
dc.publisherLincoln Universityen
dc.subjectepigeneticsen
dc.subjectdietary epigenetic modifiersen
dc.subjectwineen
dc.subjectalcoholen
dc.subjectproteomicsen
dc.subjectMALDI-TOFen
dc.subjectSDS-PAGEen
dc.subjectproteomic analysisen
dc.subjectbenzoic aciden
dc.subjectprotein expressionen
dc.subjectcurcuminen
dc.titleProteomic survey of alcoholic fermentation utilizing dietary epigenetic modifiers : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master at Lincoln Universityen
dc.typeDissertationen
thesis.degree.nameMaster of Science in Food Innovationen
lu.thesis.supervisorOlejar, Kenneth
lu.thesis.supervisorChelikani, Venkata
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.rights.accessRightsRestricted item. Embargoed til 1 January 2022
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Scienceen
dc.subject.anzsrc100303 Fermentationen
dc.subject.anzsrc0605 Microbiologyen


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