Occupational food allergy due to parvalbumin and phaseolin induced by epicutaneous sensitization

Akiko Yagami, Kayoko Suzuki, Masashi Nakamura, Akiyo Sano, Tsukane Kobayashi, Yohei Iwata, Masaru Arima, Kazuhiro Hara, Kayoko Matsunaga

Research output: Contribution to journalLetter

6 Citations (Scopus)
Original languageEnglish
Article number60
Pages (from-to)287-288
Number of pages2
JournalAllergology International
Volume64
Issue number3
DOIs
Publication statusPublished - 01-07-2015

All Science Journal Classification (ASJC) codes

  • Immunology and Allergy

Cite this

Yagami, A., Suzuki, K., Nakamura, M., Sano, A., Kobayashi, T., Iwata, Y., Arima, M., Hara, K., & Matsunaga, K. (2015). Occupational food allergy due to parvalbumin and phaseolin induced by epicutaneous sensitization. Allergology International, 64(3), 287-288. [60]. https://doi.org/10.1016/j.alit.2015.03.005