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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...

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Dettagli Bibliografici
Pubblicato in:Clin Case Rep
Autori principali: Ishiguro, Takashi, Kawai, Shoko, Kojima, Ayako, Shimizu, Yoshihiko, Kamei, Katsuhiko, Takayanagi, Noboru
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2018
Soggetti:
Accesso online: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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