Table 2.
Change on Hunter s color value of low salted gar lic Doenjang during fermentation

Items	NaCl (%)	Fermentation periods (week)
		0	1	2	3	4	5	6
		L	6	62.9±0.9aD	62.1±1.3aD	60.9±1.0aC	59.5±1.0aB	58.8±1.3abAB	58.4±1.1aA	58.1±0.6aA
8	63.2±1.5aD		62.9±0.7aD	60.3±1.1aC	59.4±1.3abC	58.9±1.1abAB	58.2±1.5aA	58.3±0.7aAB
10	62.6±1.3aC		61.9±1.3aC	60.7±1.3aB	59.7±0.4aB	58.0±1.1aA	58.3±1.2aA	57.8±0.5aA
12	62.8±0.8aF		62.1±1.2aEF	61.0±1.1aDE	60.4±1.1aCD	59.6±1.0bBC	58.9±0.5aAB	57.9±2.5aA
a	6	4.2±0.3aA	4.5±0.3bAB	4.6±0.3abB	4.6±0.2aB	4.9±0.4aC	4.6±0.3aB	4.6±0.3abC
	8	4.2±0.5aA	4.2±0.3aA	4.6±0.4bB	5.1±0.3bC	4.8±0.3abC	4.7±0.4aB	4.6±0.3aB
	10	4.4±0.4aAB	4.3±0.3abAB	4.2±0.5aA	4.6±0.3aB	4.9±0.2aC	4.6±0.3aB	4.5±0.2aB
	12	4.1±0.2aA	4.5±0.3abABC	4.2±0.4abAB	4.5±0.3aABC	4.6±0.4aC	4.5±0.3abC	4.6±0.6aBC
b	6	17.3±0.4aA	17.3±1.1aA	17.5±0.6bA	17.4±0.3aA	18.4±0.9aB	17.1±0.5aA	17.4±0.6aA
	8	17.5±0.5abA	17.6±0.6aA	17.6±0.5bA	17.9±0.5bA	17.8±0.7aA	17.7±0.6abA	17.4±0.7aA
	10	17.9±0.4bCD	17.5±0.7abC	16.8±0.5aA	17.3±0.6aABC	18.3±1.0aD	17.8±0.5bCD	17.1±0.3aCD
	12	17.6±0.8abB	18.4±0.5bC	17.4±0.5bAB	17.5±0.6abB	18.4±0.4aC	17.3±0.9abAB	16.8±1.3aA

Each value represents mean±SD (n=5)
Means with different in the same column are significantly different at p<0.05.
Means with different superscript in the same row are significantly different at p<0.05.