Table 2. Changes in titratable acidity of salad sauce based on black vinegar during storage

Storage temp. (℃)	Storage period (month)
Storage temp. (℃)	0	1	2	3
4	1.55±0.12¹⁾^B^a²⁾	1.50±0.15^B^a	1.91±0.10^A^a	2.03±0.04^A^b
20	1.55±0.12^C^a	1.56±0.13^C^a	1.95±0.15^B^a	2.39±0.29^A^a

¹⁾Values are Mean±SD of triplicate determinations.
²⁾Values followed by different uppercase letters (A-C) within a row and by different lowercase letters (a-b) within a column are significantly different at p<0.05 based on Duncan's multiple range test.