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postgraduate thesis: The dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity: by a proteomic approach

TitleThe dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity: by a proteomic approach
Authors
Advisors
Advisor(s):Wan, JMFMan, K
Issue Date2010
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Citation
Wong, L. [黃立恩]. (2010). The dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity : by a proteomic approach. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4581635
DegreeDoctor of Philosophy
SubjectOlive oil.
Carbon tetrachloride.
Hepatotoxicology.
Dept/ProgramBiological Sciences

 

DC FieldValueLanguage
dc.contributor.advisorWan, JMF-
dc.contributor.advisorMan, K-
dc.contributor.authorWong, Lap-yan.-
dc.contributor.author黃立恩.-
dc.date.issued2010-
dc.identifier.citationWong, L. [黃立恩]. (2010). The dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity : by a proteomic approach. (Thesis). University of Hong Kong, Pokfulam, Hong Kong SAR. Retrieved from http://dx.doi.org/10.5353/th_b4581635-
dc.languageeng-
dc.publisherThe University of Hong Kong (Pokfulam, Hong Kong)-
dc.relation.ispartofHKU Theses Online (HKUTO)-
dc.rightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works.-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.source.urihttp://hub.hku.hk/bib/B45816359-
dc.subject.lcshOlive oil.-
dc.subject.lcshCarbon tetrachloride.-
dc.subject.lcshHepatotoxicology.-
dc.titleThe dietary effects of olive oil in carbon tetrachloride-induced hepatotoxicity: by a proteomic approach-
dc.typePG_Thesis-
dc.identifier.hkulb4581635-
dc.description.thesisnameDoctor of Philosophy-
dc.description.thesislevelDoctoral-
dc.description.thesisdisciplineBiological Sciences-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.5353/th_b4581635-
dc.date.hkucongregation2011-

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