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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Clin Case Rep
Asıl Yazarlar: Ishiguro, Takashi, Kawai, Shoko, Kojima, Ayako, Shimizu, Yoshihiko, Kamei, Katsuhiko, Takayanagi, Noboru
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2018
Konular:
Case Reports
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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