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

Japanese: 麹酸 (こうじさん, kōjisan)

This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.