Claus Hölzel

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German version allergo-journal Key words Baking agents – Glucoamylase – α-Amylase – Allergy – Baker's asthma Abstract Background: Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus ory-zae) was observed in bakers investigated for allergic obstructive airway disease. At the same time,(More)
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