Evaluation of transdermal sensitization potential of soybean meat, a meat-like soybean processed foods.

Yohei Harada

Presentation information

Oral presentation

B 食品機能 (Food Function)

[3Ga] Antiallergy

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room G (3F N305)

座長:米谷俊(株式会社ファーマフーズ)、杉浦義正(水産機構水大校)、高杉美佳子(九州産業大学)

10:45 AM - 11:00 AM

[3Ga-08] Evaluation of transdermal sensitization potential of soybean meat, a meat-like soybean processed foods.

*Yohei Harada¹, Shota Yamashita², Minori Yonezawa¹, Saya Abe¹, Rikiya Shimada¹, Akane Inada², Erika Yano¹, Nobuhiro Zaima^1,2,3, Tatsuya Moriyama^1,2,3 (1. Graduate School of Agriculture, Kindai University, 2. Faculty of Agriculture, Kindai University, 3. ATIRI)

Keywords:allergy, transdermal sensitization, soybean, soybean meat

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