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Kojic acid with the chemical name 5-hydroxy-2-hydroxymethyl-4-pyrone is produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. It is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. 13C-Labeling studies have revealed at least two pathways to kojic acid. In the usua -
Table Of Content
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Table of Content
1 Industry Overview
1.1 Kojic Acid Industry
1.1.1 Overview
1.1.2 Development of Kojic Acid
1.2 Market Segment
1.2.1 Upstream
1.2.2 Downstream
1.3 Cost Analysis
2 Industry Environment
2.1 Policy
2.2 Economics
2.3 Sociology
2.4 Technology
3 Kojic Acid Market by Type
3.1 Segment Overview
3.1.1 Normal
3.1.2 -
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