Worm wounding increases levels of pollen-related food allergens in soybean (Glycine max)

dc.contributor.author	Hanafusa, Kayo
dc.contributor.author	Murakami, Hiroki
dc.contributor.author	Ueda, Takuya
dc.date.accessioned	2019-05-07T11:51:38Z
dc.date.available	2019-05-07T11:51:38Z
dc.date.issued	2018-07
dc.identifier.issn	09168451
dc.identifier.uri	http://hdl.handle.net/123456789/7374
dc.description	p.1207-1215	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	In : Bioscience biotechnology & biochemistry, Vol.82, n°7 (Juill.2018);
dc.subject	Pollen -- Allergénicité	en_US
dc.subject	Glycine (acide aminé)	en_US
dc.subject	Gly m 3(acide aminé)	en_US
dc.subject	Gly m 4(acide aminé)	en_US
dc.subject	Glycine (plantes)	en_US
dc.subject	Soja	en_US
dc.title	Worm wounding increases levels of pollen-related food allergens in soybean (Glycine max)	en_US
dc.type	Article	en_US