α-Amylase, a flour additive: An important cause of protein contact dermatitis in bakers
- 30 November 1993
- journal article
- Published by Elsevier in Journal of the American Academy of Dermatology
- Vol. 29 (5) , 723-728
- https://doi.org/10.1016/0190-9622(93)70237-n
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- The presence of IgE molecules on epidermal langerhans cells in patients with atopic dermatitisArchives of Dermatological Research, 1986
- ROLE OF ASPERGILLUS AMYLASE IN BAKER'S ASTHMAThe Lancet, 1986
- Enzyme sind die allergenwirksamen Komponenten von inhaliertem PankreatinDeutsche Medizinische Wochenschrift (1946), 1984
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- Occupational protein contact dermatitis in food handlersContact Dermatitis, 1976