Table 4 Changes in pH of Seomaeyaksuk (Artemisia argyi H.) ethanol extract added vinegar

Sample code1)	Fermentation period (day)
	0	10	15	20	25
	CO	5.14±0.012)^d3)^D4)	3.17±0.00^cB	3.10±0.01^bB	3.09±0.02^bA	3.06±0.02^aA
SE	4.64±0.01^dC	3.76±0.01^cD	3.46±0.01^bD	3.25±0.01^bC	3.11±0.01^aB
SW	4.54±0.01^cB	3.08±0.00^bA	3.04±0.00^aA	3.05±0.02^aA	3.05±0.02^aA
SM	4.47±0.01^eA	3.57±0.01^dC	3.32±0.01^cC	3.20±0.04^bB	3.12±0.01^aB

Refer to the Table 2.
Each value represents mean±SD, n=3.
^a-eMeans with different superscript in the same sample code are significantly different at p<0.05.
^A-DMeans with different superscript in the same fermentation days are significantly different at p<0.05.