Table 6 Changes in free sugar of Seomaeyaksuk (Artemisia argyi H.) ethanol extract added vinegar

Sample code1)	Ferment. period (day)	Fructose	Glucose	Total
CO	0	0.13±0.012)a3)A4)	0.46±0.01cA	0.59
	10	0.16±0.04abA	0.24±0.03bA	0.4
	15	0.14±0.01abA	0.21±0.01aA	0.35
	20	0.14±0.01abA	0.18±0.01aA	0.32
	25	0.17±0.01bA	0.18±0.01aA	0.35
SE	0	0.19±0.04aBC	0.44±0.08dA	0.63
	10	0.19±0.04aA	0.39±0.05cC	0.58
	15	0.19±0.05aA	0.26±0.03bB	0.45
	20	0.22±0.03aB	0.23±0.02bB	0.45
	25	0.19±0.08aA	0.19±0.04aAB	0.38
SW	0	0.16±0.01abAB	0.45±0.03bA	0.61
	10	0.15±0.02aA	0.23±0.01aA	0.38
	15	0.16±0.01abA	0.21±0.01aA	0.37
	20	0.18±0.02abAB	0.22±0.01aB	0.4
	25	0.19±0.02bA	0.23±0.01aB	0.42
SM	0	0.22±0.02aC	0.48±0.02dA	0.7
	10	0.18±0.05aA	0.31±0.04cB	0.49
	15	0.17±0.05aA	0.24±0.03bAB	0.41
	20	0.18±0.02aAB	0.23±0.03bB	0.41
	25	0.17±0.01aA	0.19±0.01aAB	0.36

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.