Kojic acid is an organic compound that functions in nature as a chelation agent produced by several species of fungus, especially Aspergillus oryzae. It is a by-product in the fermentation process of malting rice for use in the manufacturing of sake.
Portée du contenu: Les informations de cette page concernent l'identification chimique ainsi que les contextes d'approvisionnement industriel, de recherche et de production. Elles ne constituent ni une allégation thérapeutique, ni un avis médical, ni une notice d'utilisation médicamenteuse.
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CAS 501-30-4
Resveratrol
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Ketocycloheptane
Food additive and research intermediate
All-trans-Lycopene
natural red food colorant and antioxidant
Methylparaben sodium
Preservative in cosmetics and personal care products
Kojic acid dipalmitate
cosmetic ingredient
MALTOL
Flavoring agent for food
2-(1,1,1-trifluoro-2-methylpropan-2-yl)-4H-pyran-4-one
Research reagent
Ferric maltol
active pharmaceutical ingredient
5-hydroxy-2-(hydroxymethyl)pyran-4-one
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