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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.37 no.4, 2022년, pp.277 - 284
최장남 (농촌진흥청 국립농업과학원 유해생물과) , 김소수 (농촌진흥청 국립농업과학원 유해생물과) , 백슬기 (농촌진흥청 국립농업과학원 유해생물과) , 박진주 (농촌진흥청 국립농업과학원 유해생물과) , 최정혜 (농촌진흥청 국립농업과학원 유해생물과) , 장자영 (농촌진흥청 국립농업과학원 유해생물과) , 김점순 (농촌진흥청 국립농업과학원 유해생물과) , 이데레사 (농촌진흥청 국립농업과학원 유해생물과)
To investigate the occurrence of fungi in dried ginseng products, we collected 24 white and 26 red ginseng samples from the retail market. Fungi were detected in 50% and 46% of white and red ginseng samples, respectively. The average level of fungal contamination was 0.5 and 0.2 log10 CFU/g in white...
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