Table 3 Changes in Hunter’s color value of Seomaeyaksuk (Artemisia argyi H.) ethanol extract added vinegar

Item	Sample code1)	Fermentation period (day)
		0	10	15	20	25
		L	CO	27.74±0.842)^b3)^A4)	26.05±0.57^aA	28.90±0.02^cA	27.09±0.06^bA	46.60±0.04^dD
SE	31.94±0.45^cB		34.90±0.11^eD	29.29±0.14^aB	33.95±0.06^dD	30.80±0.03^bB
SW	31.20±0.02^cB		29.52±0.48^bB	32.91±0.22^dC	33.14±0.24^dC	26.48±0.05^aA
SM	31.63±0.18^bB		32.98±0.09^dC	34.15±0.15^eD	27.52±0.03^aB	31.96±0.04^cC
a	CO	0.24±0.24^bB	-0.41±0.06^aA	2.72±0.01^dD	0.46±0.06^cB	-0.29±0.04^aB
	SE	-0.57±0.06^aA	3.09±0.03^eD	0.11±0.05^cB	1.20±0.01^dC	-0.4±0.04^bA
	SW	3.00±0.01^dC	0.03±0.01^bB	1.74±0.03^cC	-1.46±0.02^aA	3.08±0.02^eD
	SM	-0.43±0.02^bA	1.50±0.01^dC	-1.19±0.04^aA	2.89±0.02^eD	0.03±0.00^cC
b	CO	1.95±0.81^aA	2.15±0.02^abA	5.16±0.02^cA	2.69±0.09^bA	12.38±0.07^dD
	SE	8.14±0.09^cBC	13.90±0.21^eD	6.33±0.06^bB	9.55±0.02^dD	5.67±0.02^aA
	SW	7.72±0.02^cB	7.10±0.11^bB	9.68±0.03^eD	8.95±0.06^dC	6.94±0.08^aB
	SM	8.68±0.04^cC	10.30±0.03^eC	9.17±0.04^dC	6.05±0.09^aB	7.96±0.06^bC
E	CO	71.71±0.81^cB	73.40±0.57^dD	70.77±0.02^bD	72.38±0.05^cC	54.26±0.03^aA
	SE	67.97±0.45^bA	66.08±0.14^aA	70.42±0.14^dC	66.18±0.06^aA	68.85±0.03^cC
	SW	68.73±0.01^bA	70.27±0.48^cC	67.24±0.22^aB	66.89±0.25^aB	73.34±0.04^dD
	SM	68.34±0.18^dA	67.26±0.09^bB	65.92±0.14^aA	72.21±0.04^eC	67.93±0.04^cB

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.