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Global and Regional Kojic Acid Market Research Report 2017 [Report Updated: 08112017] Prices from USD $3500

19:12 EST 14 Nov 2017 | BioPortfolio Reports

Summary

Kojic acid with the chemical name 5hydroxy2hydroxymethyl4pyrone is produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. It is a byproduct in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. 13CLabeling studies have revealed at least two pathways to kojic acid. In the usual route, dehydratase enzymes convert glucose to kojic acid. Pentoses are also viable precursors in which case dihydroxyacetone is invoked as an intermediate.

Market Segment as follows:

By Region

AsiaPacific

North America

Europe

South America

Middle East Africa

By Type

Normal

Ultrahigh Pure

By Application

Cosmetics

Food Additive

Medicine Material

Others

By Company

Xi'an Haoxuan Biotech Co

Sansho Seiyaku

Hubei Artec Biotechnology Co

Syder

Sichuan Huamai Technology

Chengdu Jinkai

Hubei Xiangxi Chemical

Triveni Interchem

Hubei Hongjing

Hubei Xinxinjiali Biotech

The main contents of the report including:

Section 1:

Product definition, type and application, global and regional market overview;

Section 2:

Global and regional Market competition by company;

Section 3:

Global and regional sales revenue, volume and price by type;

Section 4:

Global and regional sales revenue, volume and price by application;

Section 5:

Regional export and import;

Section 6:

Company information, business overview, sales data and product specifications;

Section 7:

Industry chain and raw materials;

Section 8:

SWOT and Porter's Five Forces;

Section 9:

Conclusion.

Original Article: Global and Regional Kojic Acid Market Research Report 2017 [Report Updated: 08112017] Prices from USD $3500

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