Table 4
Changes in the total phenolic compound content of vinegar supplemented with different amounts of black garlic dur ing fermentation (mg/100 mL)

Sample code		Fermentation period (days)
Sample code	0	9	18	25
BV-3.5	19.67±0.59^bA1)	14.96±1.89^aA	13.00±1.18^aA	20.65±2.03^bA
BV-5	19.79±0.00^bA	19.85±1.62^bB	18.15±0.74^aB	25.48±1.33^cB
BV-7	28.10±0.50^aB	28.31±0.50^aC	28.58±0.00^aC	29.38±0.82^bC
BV-14	50.46±0.59^aC	56.56±1.33^bD	56.52±2.21^bD	52.04±3.36^aD

¹⁾All values are mean±SD (n=3). Means with different superscripts (a-d) within the same row are significantly different (p<0.05). Means with different superscripts (A-D) within the same column are significantly different (p<0.05).