Caricamento...
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...
Salvato in:
| Pubblicato in: | Clin Case Rep |
|---|---|
| Autori principali: | , , , , , |
| 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|