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University: Stellenbosch University

You searched for subject:(Beverages). Showing records 1 – 12 of 12 total matches.

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Stellenbosch University

1. Steyn, Naomi. Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.).

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

 ENGLISH ABSTRACT: Nectar formulations containing red-fleshed plum pulp and varying amounts of red-fleshed plum skin extract were developed. Red-fleshed plum nectar formulations containing 0, 8,… (more)

Subjects/Keywords: Food science; Fruit juice; Beverages; Prunus salicina L.

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APA (6th Edition):

Steyn, N. (2011). Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.). (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6861

Chicago Manual of Style (16th Edition):

Steyn, Naomi. “Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.).” 2011. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/6861.

MLA Handbook (7th Edition):

Steyn, Naomi. “Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.).” 2011. Web. 23 Sep 2019.

Vancouver:

Steyn N. Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.). [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/6861.

Council of Science Editors:

Steyn N. Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.). [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6861


Stellenbosch University

2. Sutterlin, Klaus A. (Klaus Alfred). Fructophilic yeasts to cure stuck fermentations in alcoholic beverages.

Degree: Viticulture and Oenology, 2010, Stellenbosch University

Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology)) – University of Stellenbosch, 2010.

ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking… (more)

Subjects/Keywords: Wine biotechnology; Fermentation; Alcoholic beverages  – Microbiology; Wine yeasts

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APA (6th Edition):

Sutterlin, K. A. (. A. (2010). Fructophilic yeasts to cure stuck fermentations in alcoholic beverages. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/4013

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sutterlin, Klaus A (Klaus Alfred). “Fructophilic yeasts to cure stuck fermentations in alcoholic beverages.” 2010. Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/4013.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sutterlin, Klaus A (Klaus Alfred). “Fructophilic yeasts to cure stuck fermentations in alcoholic beverages.” 2010. Web. 23 Sep 2019.

Vancouver:

Sutterlin KA(A. Fructophilic yeasts to cure stuck fermentations in alcoholic beverages. [Internet] [Thesis]. Stellenbosch University; 2010. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/4013.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sutterlin KA(A. Fructophilic yeasts to cure stuck fermentations in alcoholic beverages. [Thesis]. Stellenbosch University; 2010. Available from: http://hdl.handle.net/10019.1/4013

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

3. Benade, Janina. Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?.

Degree: MSc, Physiological Sciences, 2017, Stellenbosch University

 ENGLISH ABSTRACT: INTRODUCTION: Cardio-metabolic diseases (e.g. type 2 diabetes mellitus) are a major cause of mortality worldwide. The incidence of cardio-metabolic diseases continues to increase,… (more)

Subjects/Keywords: Sugar-sweetened beverages; Diabetes; Cardiovascular disease; Endoplasmic reticulum stress; Proteomics; UCTD

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APA (6th Edition):

Benade, J. (2017). Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101368

Chicago Manual of Style (16th Edition):

Benade, Janina. “Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?.” 2017. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/101368.

MLA Handbook (7th Edition):

Benade, Janina. “Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?.” 2017. Web. 23 Sep 2019.

Vancouver:

Benade J. Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/101368.

Council of Science Editors:

Benade J. Are early proteomic and metabolic changes induced by long-term sugar-sweetened beverage consumption the key to unlocking the cardio-metabolic pandemic?. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101368


Stellenbosch University

4. Schepers, Sonette. Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens.

Degree: MSc Food Sc, Food Science, 2001, Stellenbosch University

 ENGLISH ABSTRACT:Aspalafhus linearis is an indigenous fynbos plant cultivated in the Clanwilliam area of the Western Cape, South Africa. The rooibos tea that is prepared… (more)

Subjects/Keywords: Food science; Rooibos tea; Escherichia coli; Beverages  – Microbiology

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APA (6th Edition):

Schepers, S. (2001). Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/18345

Chicago Manual of Style (16th Edition):

Schepers, Sonette. “Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens.” 2001. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/18345.

MLA Handbook (7th Edition):

Schepers, Sonette. “Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens.” 2001. Web. 23 Sep 2019.

Vancouver:

Schepers S. Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens. [Internet] [Masters thesis]. Stellenbosch University; 2001. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/18345.

Council of Science Editors:

Schepers S. Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens. [Masters Thesis]. Stellenbosch University; 2001. Available from: http://hdl.handle.net/10019.1/18345


Stellenbosch University

5. Casper, Rozanne. Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community.

Degree: MA, Psychology, 2017, Stellenbosch University

ENGLISH SUMMARY: Problem drinking is a particularly pertinent issue amongst Coloured men in farmworker communities and is associated with adverse effects such as trauma, violence,… (more)

Subjects/Keywords: Alcoholism  – South Africa  – Western Cape; Colored people (South Africa); Drinking of alcoholic beverages; Agricultural laborers  – South Africa  – Western Cape  – Socialization; Male friendship; UCTD

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APA (6th Edition):

Casper, R. (2017). Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/102661

Chicago Manual of Style (16th Edition):

Casper, Rozanne. “Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community.” 2017. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/102661.

MLA Handbook (7th Edition):

Casper, Rozanne. “Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community.” 2017. Web. 23 Sep 2019.

Vancouver:

Casper R. Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/102661.

Council of Science Editors:

Casper R. Male friendships and drinking: an explorative study in one low-income, semi-rural, Western Cape community. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/102661


Stellenbosch University

6. Nieuwoudt, Helene Hesta. Glycerol and wine.

Degree: PhD, Viticulture and Oenology, 2004, Stellenbosch University

 ENGLISH ABSTRACT: Key research areas in modern enology are related to the production of wine of consistent quality, as well as to the improvement of… (more)

Subjects/Keywords: Wine and wine making; Glycerin  – Metabolism; Alcoholic beverages  – Flavour and odour

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APA (6th Edition):

Nieuwoudt, H. H. (2004). Glycerol and wine. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53745

Chicago Manual of Style (16th Edition):

Nieuwoudt, Helene Hesta. “Glycerol and wine.” 2004. Doctoral Dissertation, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/53745.

MLA Handbook (7th Edition):

Nieuwoudt, Helene Hesta. “Glycerol and wine.” 2004. Web. 23 Sep 2019.

Vancouver:

Nieuwoudt HH. Glycerol and wine. [Internet] [Doctoral dissertation]. Stellenbosch University; 2004. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/53745.

Council of Science Editors:

Nieuwoudt HH. Glycerol and wine. [Doctoral Dissertation]. Stellenbosch University; 2004. Available from: http://hdl.handle.net/10019.1/53745


Stellenbosch University

7. La Grange-Nel, Karin. Characterisation and improvement of whiskey yeast.

Degree: MSc, Viticulture and Oenology, 2003, Stellenbosch University

ENGLISH ABSTRACT: Scotch whiskey is of two main types, namely Scotch malt whiskey, made from malted barley alone, or Scotch grain whiskey, made from cereals,… (more)

Subjects/Keywords: Whiskey; Yeast fungi  – Biotechnology; Fermentation; Alcoholic beverages  – Flavour and odour

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APA (6th Edition):

La Grange-Nel, K. (2003). Characterisation and improvement of whiskey yeast. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53327

Chicago Manual of Style (16th Edition):

La Grange-Nel, Karin. “Characterisation and improvement of whiskey yeast.” 2003. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/53327.

MLA Handbook (7th Edition):

La Grange-Nel, Karin. “Characterisation and improvement of whiskey yeast.” 2003. Web. 23 Sep 2019.

Vancouver:

La Grange-Nel K. Characterisation and improvement of whiskey yeast. [Internet] [Masters thesis]. Stellenbosch University; 2003. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/53327.

Council of Science Editors:

La Grange-Nel K. Characterisation and improvement of whiskey yeast. [Masters Thesis]. Stellenbosch University; 2003. Available from: http://hdl.handle.net/10019.1/53327


Stellenbosch University

8. Snyman, Caroline Lucie Charlotte. The influence of base wine composition and wood maturation on the quality of South African brandy.

Degree: Viticulture and Oenology, 2004, Stellenbosch University

Dissertation (PhD) – University of Stellenbosch, 2004.

ENGLISH ABSTRACT: Brandy production is a multi-step process that involves grape harvesting, base wine fermentation, distillation, wood maturation and… (more)

Subjects/Keywords: Brandy  – South Africa; Wine and wine making  – South Africa; Alcoholic beverages  – Flavor and odor  – South Africa

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APA (6th Edition):

Snyman, C. L. C. (2004). The influence of base wine composition and wood maturation on the quality of South African brandy. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Snyman, Caroline Lucie Charlotte. “The influence of base wine composition and wood maturation on the quality of South African brandy.” 2004. Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/53770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Snyman, Caroline Lucie Charlotte. “The influence of base wine composition and wood maturation on the quality of South African brandy.” 2004. Web. 23 Sep 2019.

Vancouver:

Snyman CLC. The influence of base wine composition and wood maturation on the quality of South African brandy. [Internet] [Thesis]. Stellenbosch University; 2004. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/53770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Snyman CLC. The influence of base wine composition and wood maturation on the quality of South African brandy. [Thesis]. Stellenbosch University; 2004. Available from: http://hdl.handle.net/10019.1/53770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

9. Byarugaba-Bazirake, George William. The effect of enzymatic processing on banana juice and wine.

Degree: Viticulture and Oenology, 2008, Stellenbosch University

Thesis (PhD (Viticulture and Oenology. Wine Biotechnology)) – Stellenbosch University, 2008.

Although bananas are widely grown worldwide in many tropical and a few subtropical countries, banana… (more)

Subjects/Keywords: Wine biotechnology; Bananas  – Processing; Enzyme kinetics; Banana products; Beverages; Fruit juices; Fruit wines; Agriculture

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APA (6th Edition):

Byarugaba-Bazirake, G. W. (2008). The effect of enzymatic processing on banana juice and wine. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/1320

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Byarugaba-Bazirake, George William. “The effect of enzymatic processing on banana juice and wine.” 2008. Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/1320.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Byarugaba-Bazirake, George William. “The effect of enzymatic processing on banana juice and wine.” 2008. Web. 23 Sep 2019.

Vancouver:

Byarugaba-Bazirake GW. The effect of enzymatic processing on banana juice and wine. [Internet] [Thesis]. Stellenbosch University; 2008. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/1320.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Byarugaba-Bazirake GW. The effect of enzymatic processing on banana juice and wine. [Thesis]. Stellenbosch University; 2008. Available from: http://hdl.handle.net/10019.1/1320

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

10. Hignett, Jason Satch. The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy.

Degree: MSc, Viticulture and Oenology, 2002, Stellenbosch University

 ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their overall aroma and flavour. The aroma and flavour of wine… (more)

Subjects/Keywords: Saccharomyces cerevisiae  – Genetics; Esters; Wine and wine making; Brandy; Alcoholic beverages  – Flavor and odor

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APA (6th Edition):

Hignett, J. S. (2002). The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53094

Chicago Manual of Style (16th Edition):

Hignett, Jason Satch. “The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy.” 2002. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/53094.

MLA Handbook (7th Edition):

Hignett, Jason Satch. “The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy.” 2002. Web. 23 Sep 2019.

Vancouver:

Hignett JS. The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy. [Internet] [Masters thesis]. Stellenbosch University; 2002. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/53094.

Council of Science Editors:

Hignett JS. The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy. [Masters Thesis]. Stellenbosch University; 2002. Available from: http://hdl.handle.net/10019.1/53094


Stellenbosch University

11. Krieling, Shannon Janine. An investigation into lactic acid bacteria as a possible cause of bitterness in wine.

Degree: MSc, Viticulture and Oenology, 2003, Stellenbosch University

 ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious threat to the food and beverage industries. Not only… (more)

Subjects/Keywords: Wine and wine making; Wine and wine making  – Microbiology; Lactic acid bacteria; Alcoholic beverages  – Flavour and odour; Bitterness (Taste)

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APA (6th Edition):

Krieling, S. J. (2003). An investigation into lactic acid bacteria as a possible cause of bitterness in wine. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53271

Chicago Manual of Style (16th Edition):

Krieling, Shannon Janine. “An investigation into lactic acid bacteria as a possible cause of bitterness in wine.” 2003. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/53271.

MLA Handbook (7th Edition):

Krieling, Shannon Janine. “An investigation into lactic acid bacteria as a possible cause of bitterness in wine.” 2003. Web. 23 Sep 2019.

Vancouver:

Krieling SJ. An investigation into lactic acid bacteria as a possible cause of bitterness in wine. [Internet] [Masters thesis]. Stellenbosch University; 2003. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/53271.

Council of Science Editors:

Krieling SJ. An investigation into lactic acid bacteria as a possible cause of bitterness in wine. [Masters Thesis]. Stellenbosch University; 2003. Available from: http://hdl.handle.net/10019.1/53271


Stellenbosch University

12. Standley, Lauren. Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests.

Degree: MS, Food Science, 1999, Stellenbosch University

 ENGLISH SUMMARY: Rooibos tea (Aspalathus linear is), an indigenous fynbos plant, is cultivated in the Clanwilliam area of the Western Cape and has become increasingly… (more)

Subjects/Keywords: Rooibos tea  – Processing; Rooibos tea; Rooibos tea  – Health aspects  – Testing; Antimutagens  – Testing; Green tea  – Testing; Tea  – Testing; Beverages  – Testing; Dissertations  – Food science

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APA (6th Edition):

Standley, L. (1999). Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/51348

Chicago Manual of Style (16th Edition):

Standley, Lauren. “Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests.” 1999. Masters Thesis, Stellenbosch University. Accessed September 23, 2019. http://hdl.handle.net/10019.1/51348.

MLA Handbook (7th Edition):

Standley, Lauren. “Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests.” 1999. Web. 23 Sep 2019.

Vancouver:

Standley L. Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests. [Internet] [Masters thesis]. Stellenbosch University; 1999. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10019.1/51348.

Council of Science Editors:

Standley L. Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests. [Masters Thesis]. Stellenbosch University; 1999. Available from: http://hdl.handle.net/10019.1/51348

.