Progress in the Preparation of Low-Phenylalanine Foods for Special Dietary Use
SHENG Xiaojing, WANG Qiang, SHI Aimin, LIU Li, HU Hui, YANG Ying, LIU Hongzhi
FOOD SCIENCE . 2016, (21): 285 -290 .  DOI: 10.7506/spkx1002-6630-201621048