Suitability and Allocation of Protein-Containing Foods According to Protein Tolerance in PKU

Funding Information: No funding was required for this project. All work was conducted as part of routine service by all dietitians involved. Publisher Copyright: © 2022 by the authors.

Detalhes bibliográficos
Autor principal: Gama, Maria Inês (author)
Outros Autores: Adam, Sarah (author), Adams, Sandra (author), Allen, Heather (author), Ashmore, Catherine (author), Bailey, Sarah (author), Cochrane, Barbara (author), Dale, Clare (author), Daly, Anne (author), De Sousa, Giana (author), Donald, Sarah (author), Dunlop, Carolyn (author), Ellerton, Charlotte (author), Evans, Sharon (author), Firman, Sarah (author), Ford, Suzanne (author), Freedman, Francine (author), French, Moira (author), Gaff, Lisa (author), Gribben, Joanna (author), Grimsley, Anne (author), Herlihy, Ide (author), Hill, Melanie (author), Khan, Farzana (author), McStravick, Nicola (author), Millington, Chloe (author), Moran, Nicola (author), Newby, Camille (author), Nguyen, Patty (author), Purves, Janet (author), Pinto, Alex (author), Rocha, Júlio César (author), Skeath, Rachel (author), Skelton, Amy (author), Tapley, Simon (author), Woodall, Alison (author), Young, Carla (author), MacDonald, Anita (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
national consensus
phenylalanine
Phenylketonuria
protein
sapropterin
Food Science
Nutrition and Dietetics
Texto completo:http://hdl.handle.net/10362/146470
País:Portugal
Oai:oai:run.unl.pt:10362/146470

Texto Completo

http://hdl.handle.net/10362/146470

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