LOW-PHENYLALANINE, HIGH-TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD - METHOD OF PREPARATION BY USE OF ENZYMATIC PROTEIN HYDROLYSIS AND RESYNTHESIS

被引：47

作者：

YAMASHITA, M ^{[1
]}

ARAI, S ^{[1
]}

FUJIMAKI, M ^{[1
]}

机构：

[1] UNIV TOKYO,DEPT AGR CHEM,BUNKYO KU,TOKYO,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14382.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1029 / 1032

页数：4

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