kojic acid
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English[edit]
Etymology[edit]
From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid.
Noun[edit]
- (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[edit]
Translations[edit]
chelation agent
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