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KMID : 0380620110430030263
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.263 ~ p.270
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Processing and Reducing Factors of Difenoconazole during Ginseng Processing
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Kim Jong-Geol
Park Hong-Ryeol
Yang Kyew-Wan
Kim Seong-Soo
Kwon Chan-Hyuk
Jeong Yeon-Ho
Hur Jang-Hyun
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Abstract
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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
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KEYWORD
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difenoconazole, processing factor, reduction factor
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