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KMID : 0380620110430030263
Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.263 ~ p.270
Processing and Reducing Factors of Difenoconazole during Ginseng Processing
Kim Jong-Geol

Park Hong-Ryeol
Yang Kyew-Wan
Kim Seong-Soo
Kwon Chan-Hyuk
Jeong Yeon-Ho
Hur Jang-Hyun
Abstract
This study was performed to acquire processing and reducing factors of difenoconazole during ginseng processing, and to establish the maximum residue limits of ginseng and its commodities. Difenoconazole was used in two fields (Wonju and Icheon) containing 6 year old ginseng plants. The amount of residue at Wonju and Icheon were
KEYWORD
difenoconazole, processing factor, reduction factor
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