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J-GLOBAL ID：201902001788380637   Reference number：19S2975081

Allergenicity of food proteins interacted with oxidized lipids in soybean-sensitive individuals

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Author (4)：
Doke, Shoko

About Doke, Shoko

(Department of Food Science and Technology, School of Agriculture, Nagoya University)

About Department of Food Science and Technology, School of Agriculture, Nagoya University

, 
Nakamura, Ryo

About Nakamura, Ryo

(Department of Food Science and Technology, School of Agriculture, Nagoya University)

About Department of Food Science and Technology, School of Agriculture, Nagoya University

, 
Torii, Shinpei

About Torii, Shinpei

(Department of Food Science and Technology, School of Agriculture, Nagoya University)

About Department of Food Science and Technology, School of Agriculture, Nagoya University

, 
Torii, Shinpei

About Torii, Shinpei

(Nagoya University College of Medical Technology)

About Nagoya University College of Medical Technology


Material：
Agricultural and Biological Chemistry

About Agricultural and Biological Chemistry


Volume： 53  Issue： 5  Page： 1231-1235  Publication year： 1989 
JST Material Number： SCOPUS  ISSN： 0002-1369 
Language： English (EN)

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