Wikidata

(Q42117666)

English

Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU.

scientific article published on 23 July 2007

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Statements

title
Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU. (English)
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
main subject
cheese
0 references
author name string
Kyungwha Lim
series ordinal
1
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
Sandra C van Calcar
series ordinal
2
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
Kathryn L Nelson
series ordinal
3
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
Sally T Gleason
series ordinal
4
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
Denise M Ney
series ordinal
5
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
publication date
23 July 2007
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
volume
92
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
issue
1-2
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017
page(s)
176-178
1 reference
stated in
Europe PubMed Central
PMCID
2032016
retrieved
16 October 2017

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