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Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 6
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Original Articles

Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray

Sachiko NARASAKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Yoshie ENDODepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Zhengwei FUDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Megumi MORIYAMAOmu Milk Products Co., Ltd.
,
Soichi ARAIDepartment of Nutritional Science, Tokyo University of Agriculture
,
Keiko ABEDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
&
Hisanori KATODepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
 show all
Pages 1464-1470 | Received 04 Jan 2006, Accepted 30 Jan 2006, Published online: 22 May 2014

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