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

Kyungwha Lim, Sandra C. van Calcar, Kathryn L. Nelson, Sally T. Gleason, Denise M. Ney

Research output: Contribution to journalArticlepeer-review

59 Scopus citations

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Medicine & Life Sciences

Chemical Compounds