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500 Kilograms Per Week
15 Days
25kg/drum with double plastic bags inside; packed in a cardboard drum or fiber HDPE drum.
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All India
Product Description
Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances.