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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Detalles Bibliográficos
Autores principales: Ishiguro, Takashi, Kawai, Shoko, Kojima, Ayako, Shimizu, Yoshihiko, Kamei, Katsuhiko, Takayanagi, Noboru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Case Reports
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838275/
https://www.ncbi.nlm.nih.gov/pubmed/29531717
http://dx.doi.org/10.1002/ccr3.1317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838275/
https://www.ncbi.nlm.nih.gov/pubmed/29531717
http://dx.doi.org/10.1002/ccr3.1317

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