Table 4 Change of soluble phenolic and flavonoid contents during vinegar fermentation of Elaeagnus multiflora fruit

Contents (mg/mL)	Fermentation time (day)
	10	20	40	60
	Soluble phenolics	0.79±0.011)	1.03±0.00	1.18±0.02	1.22±0.01
Soluble flavonoids	0.12±0.00	0.13±0.01	0.13±0.01	0.14±0.00

All data are presented as the mean±SD of triplicate determinations.