Diversity of Soybean Allergy and Evaluation of Hypoallergenicity of Miso

Overview of attention for article published in JOURNAL OF THE BREWING SOCIETY OF JAPAN, March 2017

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覚書大豆アレルギー発酵食品ではアレルゲンは低減される大豆アレルギー、交差型ともに味噌には反応しない 😳💭💡お味噌は食べても大丈夫なんだ😻 #多分 https://t.co/7G5sxAKp9U #論文読むの面白い #アレルギー #アレルゲン #大豆アレルギー https://t.co/pn6265AMw8 https://t.co/f9osEZh3A9

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