Prevalence of sensitization to ‘improver’ enzymes in UK supermarket bakers
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چکیده
منابع مشابه
IgE sensitization to lupine in bakers - cross-reactivity or co-sensitization to wheat flour?
BACKGROUND Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between...
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ژورنال
عنوان ژورنال: Allergy
سال: 2016
ISSN: 0105-4538
DOI: 10.1111/all.12854