This is what I have discovered about KOJIC ACID as I researched about it-
WHAT IS KOJIC ACID
According to Wikipedia, 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 of rice fermentation in the production of sake, the Japanese rice wine. It may also be derived from a type of fungi or mushrooms. Therefore, Kojic acid is a natural product.
Kojic acid was originally discovered in Japan sometime in the 1990s.
No comments:
Post a Comment