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

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

Bibliographic Details
Main Authors:	Akiko Yagami, Kayoko Suzuki, Masashi Nakamura, Akiyo Sano, Tsukane Kobayashi, Yohei Iwata, Masaru Arima, Kazuhiro Hara, Kayoko Matsunaga
Format:	Article
Language:	English
Published:	Elsevier 2015-07-01
Series:	Allergology International
Online Access:	http://www.sciencedirect.com/science/article/pii/S1323893015000969

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