kojic acid
English
Etymology
From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid.
Noun
kojic acid (uncountable)
- (organic chemistry) A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation.
Derived terms
- chlorokojic acid
Translations
chelation agent
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