A LOW‐PHENYLALANINE, HIGH‐TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5), 1029-1032
- https://doi.org/10.1111/j.1365-2621.1976.tb14382.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Ueber die Hydrolyse des Caseins durch Salzsäure.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1901