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http://dx.doi.org/10.9721/KJFST.2011.43.3.263

Processing and Reducing Factors of Difenoconazole during Ginseng Processing  

Kim, Jong-Geol (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University)
Park, Hong-Ryeol (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University)
Yang, Kyew-Wan (Dongbu Finance Center)
Kim, Seong-Soo (Korea Ginseng Corp. Safety Research Center Analysis Department)
Kwon, Chan-Hyuk (Korea Food and Drug Administration)
Jeong, Yeon-Ho (Hongcheon Institute of Medicinal Herb)
Hur, Jang-Hyun (Division of Biological Environment, College of Agriculture and Life Sciences, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.3, 2011 , pp. 263-270 More about this Journal
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
Keywords
difenoconazole; processing factor; reduction factor;
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Times Cited By KSCI : 9  (Citation Analysis)
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