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Glucoamylase: a current allergen in the baking industry
BACKGROUND: Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in se...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Urban & Vogel
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4479431/ https://www.ncbi.nlm.nih.gov/pubmed/26120537 http://dx.doi.org/10.1007/s40629-014-0034-0 |