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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:
Middle East Africa
Xi'an Haoxuan Biotech Co
Hubei Artec Biotechnology Co
Sichuan Huamai Technology
Hubei Xiangxi Chemical
Hubei Xinxinjiali Biotech
The main contents of the report including:
Product definition, type and application, global and regional market overview;
Global and regional Market competition by company;
Global and regional sales revenue, volume and price by type;
Global and regional sales revenue, volume and price by application;
Regional export and import;
Company information, business overview, sales data and product specifications;
Industry chain and raw materials;
SWOT and Porter's Five Forces;
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...
Biotechnology - Biotech
"using living things to create products or to do tasks for humans" About Biotechnology - Biotech Biotechnology is the practice of using plants, animals and micro-organisms such as bacteria, as well as biological processes - such as the ripen...