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Sensitization to xylanolytic enzymes: an underestimated health hazard among bakers
BACKGROUND: The most important occupational allergens in baking include flour and enzymes, especially α-amylase. Although xylanolytic enzymes have previously been described as sensitizers, they may be overlooked during assessment of bakery workers with work-related symptoms. AIMS: To report a case o...
Gorde:
| Argitaratua izan da: | Occup Med (Lond) |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Oxford University Press
2016
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4913374/ https://ncbi.nlm.nih.gov/pubmed/27060799 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/occmed/kqw048 |
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