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Production of functional dairy product low of phenylalanine content and supplemented with probiotics bacteria

Keywords
Food science
Bacteria
Phenylalanine
Product (mathematics)
Production (economics)
Biotechnology
Business
Chemistry
Biology
Biochemistry
Mathematics
Amino acid
Economics
Genetics
Geometry
Macroeconomics
Sustainable Development Goals (SDG)
Zero hunger

2025
Article
2-Y Citation Average

0.354

Language


Production of functional dairy product low of phenylalanine content and supplemented with probiotics bacteria

Production of functional dairy product low of phenylalanine content and supplemented with probiotics bacteria

Keywords
Food science
Bacteria
Phenylalanine
Product (mathematics)
Production (economics)
Biotechnology
Business
Chemistry
Biology
Biochemistry
Mathematics
Amino acid
Economics
Genetics
Geometry
Macroeconomics
Sustainable Development Goals (SDG)
Zero hunger

2025
Article
2-Y Citation Average

0.354

Language

1973
Article
Abstract— Of seven amino acids studied, glutamic acid and phenylalanine were incorporated in highest amounts into the hot‐TCA‐insoluble material of the 100,000 g supernatant fraction of rat brain homogenate. The system for incorporation of phenylalan...