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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...
Guardado en:
| Publicado en: | Clin Case Rep |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| 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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