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Peer-reviewedLicence not statedFood Science and Biotechnology

Effects of non-thermal disinfection systems on Sclerotinia sclerotiorum decay and quality attributes of spring-harvested Napa cabbage during long-term storage in South Korea

  • Ji-Yeon Lee1
  • Ju-Hui Lee2
  • Eun-Young Chung3
  • Sang-Soon Kim1
  1. 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Republic of Korea
  2. 2Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Republic of Korea
  3. 3Department of the Response to Climate Change, aT (Korea Agro-Fisheries & Food Trade Corporation), Naju, 58326 Republic of Korea
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Cite

BibTeXRIS
BibTeX
@article{lee2026effects,
  title = {{Effects of non-thermal disinfection systems on Sclerotinia sclerotiorum decay and quality attributes of spring-harvested Napa cabbage during long-term storage in South Korea}},
  author = {Ji-Yeon Lee and Ju-Hui Lee and Eun-Young Chung and Sang-Soon Kim},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = sep,
  doi = {10.1007/s10068-026-02288-5},
  url = {https://doi.org/10.1007/s10068-026-02288-5},
}
RIS
TY  - JOUR
TI  - Effects of non-thermal disinfection systems on Sclerotinia sclerotiorum decay and quality attributes of spring-harvested Napa cabbage during long-term storage in South Korea
AU  - Ji-Yeon Lee
AU  - Ju-Hui Lee
AU  - Eun-Young Chung
AU  - Sang-Soon Kim
PY  - 2026
DA  - 2026/09/01
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02288-5
UR  - https://doi.org/10.1007/s10068-026-02288-5
SN  - 1226-7708
SN  - 2092-6456
ER  -