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The use of a sulfate standard curve under the same reaction conditions facilitates the ability to determine the level of sulfate in the serum sample

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Kojic Acid is naturally derived from the mushroom family, more specifically from fungi that are a strain called Aspergillus oryzae and go by another name, "koji." When these said fungi are fermented for the production of sake, which is the traditional Japanese rice wine, it is produced as a by-product

doi: 10.1097/MD.0000000000003629