Malten K E
Acta Derm Venereol Suppl (Stockh). 1979;59(85):117-21.
Contact sensitization to fragrance materials may be caused by occupational exposure to flavor compositions in the food trade and needs not to be due to cosmetic exposure exclusively. To illustrate this, investigative results in four bakers are discussed.
对香料物质的接触性致敏可能是由于食品行业中职业性接触香料组合物引起的，并非仅由化妆品接触所致。为说明这一点，本文讨论了对四位面包师的调查结果。
