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Found 1 from your keywords: subject="ASPERGILLUS PLAVUS"
Isolasi, Pemurnian, dan larakterisasi Kimia Asam Kojat Hasil fermentasi oleh …
kojic acid is a secondary metabolite commonly produced through fermentasi process by many species of Aspergillu and Penicillium. This study was conducted to isolate and parify kojic acid recovered from the fermentation culture by extraction with acetone, and purified by column vhromatography using toluence-ethyl aceacetate-formic acid (3:6:1) as the solvent. After evaporation of the solvent and…
- Edition
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- ISBN/ISSN
- 2085-675X
- Collation
- 7p.
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- Jurnal Bahan Alam Indonesia, 6(6):217-223
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