{"title":"Studies on Substances Contained in Spices Inducing Allergic Reaction.","authors":"Y. Tsuda, H. Kataoka, M. Semma, Yoshio N. Ito","doi":"10.3358/SHOKUEISHI.41.307","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":"13 1","pages":"307-311"},"PeriodicalIF":0.0000,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3358/SHOKUEISHI.41.307","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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