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Occupational hypersensitivity pneumonitis in a koji brewer
Koji is a fermenting agent used in many traditional Japanese foods, and Aspergillus oryzae is the most frequently used microorganism in koji production. Few cases of hypersensitivity pneumonitis due to A. oryzae have been reported. However, physicians should recognize the disease because of the incr...
Kaydedildi:
| Yayımlandı: | Clin Case Rep |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2018
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5838275/ https://ncbi.nlm.nih.gov/pubmed/29531717 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/ccr3.1317 |
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