Table 3.
The contents of total polyphenol in Yakju made with roasted reed root and sprout (mg%)

	A1)	B	C
Total polyphenol	2.56±0.2a1)	4.26±0.36b	4.12±0.37b

1)A, Yakju containing no reed; B, Yakju made with roasted reed sprout; C, Yakju made with roasted reed root.
All values are mean±SD. Mean±SD with different superscript a-b within a row are significantly different (p<0.05) by Duncan's multiple range test.