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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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Publicado en:Clin Case Rep
Autores principales: Ishiguro, Takashi, Kawai, Shoko, Kojima, Ayako, Shimizu, Yoshihiko, Kamei, Katsuhiko, Takayanagi, Noboru
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2018
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Acceso en línea: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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