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Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto)

机译：对发酵大豆过敏的商业冷中国面条汤中聚γ-谷氨酸引起的迟发型过敏反应（纳豆）

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Inomata Naoko; Chin Keishi; Nagashima Mayumi; Ikezawa Zenro;
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年度 2011
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1. Late-onset anaphylaxis due to poly (gamma-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto). [J] . Inomata N, Chin K, Nagashima M, Allergology international: official journal of the Japanese Society of Allergology . 2011,第3期

机译：一名对发酵大豆（纳豆）过敏的患者，市售冷面汤中的聚（γ-谷氨酸）引起迟发型过敏反应。
2. Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto) [J] . Naoko Inomata, Keishi Chin, Mayumi Nagashima, Allergology international: official journal of the Japanese Society of Allergology . 2011,第3期

机译：发酵大豆过敏的商业冷中国面条汤中聚γ-谷氨酸引起的迟发过敏反应（纳豆）
3. Involvement of poly (γ-glutamic acid) as an allergen in late-onset anaphylaxis due to fermented soybeans (natto) [J] . InomataN., NomuraY., IkezawaZ. The Journal of dermatology . 2012,第4期

机译：聚（γ-谷氨酸）作为变应原参与了发酵大豆（纳豆）引起的迟发型过敏反应
4. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
5. Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema Indian Fermented Soybean Food [O] . Rajen Chettri, Meera O. Bhutia, Jyoti P. Tamang -1

机译：从印度发酵大豆食品Kinema分离到的产聚γ-谷氨酸（PGA）的芽孢杆菌种
6. Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto) [O] . Naoko Inomata, Keishi Chin, Mayumi Nagashima, 2011

机译：发酵大豆过敏患者商品冷面中汤中聚（γ-谷氨酸）引起的晚发性过敏反应（纳豆）

Late-Onset Anaphylaxis Due to Poly (γ-glutamic acid) in the Soup of Commercial Cold Chinese Noodles in a Patient with Allergy to Fermented Soybeans (Natto)

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