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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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Библиографические подробности
Опубликовано в: :Clin Case Rep
Главные авторы: Ishiguro, Takashi, Kawai, Shoko, Kojima, Ayako, Shimizu, Yoshihiko, Kamei, Katsuhiko, Takayanagi, Noboru
Формат: Artigo
Язык:Inglês
Опубликовано: John Wiley and Sons Inc. 2018
Предметы:
Online-ссылка: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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