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A LOW-PHENYLALANINE, HIGH-TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis |
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| Authors: | MICHIKO YAMASHITA SOICHI ARAI MASAO FUJIMAKI |
| Affiliation: | Dept. of Agricultural Chemistry, University of Tokyo, Bunkyo-ku, Tokyo, Japan |
| Abstract: | |
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