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- Kojic_acid abstract "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. It forms a bright red complex with ferric ions.".
- Kojic_acid iupacName "5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one".
- Kojic_acid thumbnail KojicAcid.svg?width=300.
- Kojic_acid wikiPageExternalLink kojic_acid.html.
- Kojic_acid wikiPageID "5116536".
- Kojic_acid wikiPageRevisionID "590785388".
- Kojic_acid hasPhotoCollection Kojic_acid.
- Kojic_acid imagefile "KojicAcid.svg".
- Kojic_acid iupacname "5".
- Kojic_acid othernames "Kojic acid, 5-Hydroxy-2--4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone".
- Kojic_acid verifiedfields "changed".
- Kojic_acid verifiedrevid "410570835".
- Kojic_acid subject Category:4-Pyrones.
- Kojic_acid subject Category:Alcohols.
- Kojic_acid subject Category:Food_additives.
- Kojic_acid type Abstraction100002137.
- Kojic_acid type Agent114778436.
- Kojic_acid type Alcohol107884567.
- Kojic_acid type Alcohols.
- Kojic_acid type Beverage107881800.
- Kojic_acid type CausalAgent100007347.
- Kojic_acid type Drug103247620.
- Kojic_acid type DrugOfAbuse103248958.
- Kojic_acid type Fluid114939900.
- Kojic_acid type Food100021265.
- Kojic_acid type Liquid114940386.
- Kojic_acid type Matter100020827.
- Kojic_acid type Part113809207.
- Kojic_acid type PhysicalEntity100001930.
- Kojic_acid type Relation100031921.
- Kojic_acid type Substance100019613.
- Kojic_acid type Substance100020090.
- Kojic_acid type ChemicalCompound.
- Kojic_acid type ChemicalSubstance.
- Kojic_acid type ChemicalSubstanceType.
- Kojic_acid type ChemicalObject.
- Kojic_acid type Thing.
- Kojic_acid comment "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. It forms a bright red complex with ferric ions.".
- Kojic_acid label "Acide kojique".
- Kojic_acid label "Acido cogico".
- Kojic_acid label "Fermentación Kójica".
- Kojic_acid label "Kojic acid".
- Kojic_acid label "Kojinezuur".
- Kojic_acid label "Kojisäure".
- Kojic_acid label "Ácido kójico".
- Kojic_acid label "حمض الكوجيك".
- Kojic_acid label "コウジ酸".
- Kojic_acid label "麴酸".
- Kojic_acid sameAs Kojisäure.
- Kojic_acid sameAs Fermentación_Kójica.
- Kojic_acid sameAs Acide_kojique.
- Kojic_acid sameAs Acido_cogico.
- Kojic_acid sameAs コウジ酸.
- Kojic_acid sameAs Kojinezuur.
- Kojic_acid sameAs Ácido_kójico.
- Kojic_acid sameAs m.0d3dqr.
- Kojic_acid sameAs Q416285.
- Kojic_acid sameAs Q416285.
- Kojic_acid sameAs Kojic_acid.
- Kojic_acid wasDerivedFrom Kojic_acid?oldid=590785388.
- Kojic_acid depiction KojicAcid.svg.
- Kojic_acid isPrimaryTopicOf Kojic_acid.