kojic acid

English

Etymology

From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid.

Noun

kojic acid (uncountable)

  1. (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

Translations
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