Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine-Reference-Cited by-同舟云学术

Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine

Published:2014-04 Issue: Volume:149 Page:144-150
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pimentel Filipa B.,Alves Rita C.,Costa Anabela S.G.,Torres Duarte,Almeida Manuela F.,Oliveira M. Beatriz P.P.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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2. Almeida, M. F. (1995). PKU Comer bem. sem fazer mal (Vol. 1). Porto: Instituto de Genética Médica Doutor Jacinto de Magalhães.

3. Almeida, M. F. (2001). PKU Comer bem. sem fazer mal (Vol. 2). Porto: Instituto de Genética Médica Doutor Jacinto de Magalhães.

4. ANSES (Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail). Composition nutritionnelle des aliments, Table Ciqual 2012. URL: http://www.anses.fr/TableCIQUAL/.

5. Up to date knowledge on different treatment strategies for phenylketonuria;Bélanger-Quintana;Molecular Genetics and Metabolism,2011

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