Table 5 Changes in acidity of Seomaeyaksuk (Artemisia argyi H.) ethanol extract added vinegar

Sample code1)	Fermentation period (day)
	0	10	15	20	25
	CO	0.11±0.012)^a3)^A4)	1.91±0.01^bC	3.11±0.01^cC	3.52±0.00^dC	3.60±0.01^eA
SE	0.14±0.01^aB	0.49±0.00^bA	0.95±0.01^cA	2.33±0.01^dA	3.81±0.09^eB
SW	0.20±0.01^aD	2.92±0.01^bD	3.77±0.08^cD	3.96±0.04^dD	4.37±0.06^eC
SM	0.16±0.01^aC	0.88±0.01^bB	1.96±0.09^cB	3.13±0.03^dB	4.44±0.12^eC

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.