Quality Evaluation and Optimization of Storage Temperature with Eight Cultivars of Kimchi Cabbage Produced in Summer at Highland Areas
Author:
Publisher
Korean Society of Horticultural Science
Subject
Horticulture
Link
http://ocean.kisti.re.kr/downfile/volume/kshs/OOHHBV/2013/v31n2/OOHHBV_2013_v31n2_211.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea;Horticulture, Environment, and Biotechnology;2023-07-19
2. Effect of disinfecting harvesting knives with sodium hypochlorite on soft rot infection of Kimchi cabbage;Food Science and Biotechnology;2021-07-17
3. Development of evaluation methods and determination of hardness variation with leaf order and tissue type of Kimchi cabbage during summer harvest;Horticulture, Environment, and Biotechnology;2020-08-19
4. Foliar application of biostimulants affects physiological responses and improves heat stress tolerance in Kimchi cabbage;Horticulture, Environment, and Biotechnology;2019-10-28
5. Optimizing growth conditions for glucosinolate production in Chinese cabbage;Horticulture, Environment, and Biotechnology;2018-08-15
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