Table 8. Correlation coefficients between the physicochemical properties in commercial and ancient traditional ‘Doenjang’

	‘Doenjang’	pH	Titratable acidity	Salinity	RS	TP	DPPH	ABTS	TEAA
‘Doenjang’	1	0.493*1)	0.750**	0.812**	−0.679**	0.257	−0.098	0.114	−0.800**
pH		1	0.072	0.788**	−0.735**	−0.006	−0.714**	0.201	−0.402
Titratable acidity			1	0.389	−0.653**	−0.037	0.082	0.129	−0.643**
Salinity				1	−0.742**	0.031	−0.480*	−0.009	−0.789**
RS2)					1	0.288	0.625**	−0.255	0.648**
TP						1	0.580	−0.083	0.251
DPPH							1	−0.449*	0.245
ABTS								1	0.137
TEAA									1

^*p<0.05; ^**p<0.01.
RS, reducing sugar; TP, total polyphenolics; TEAA, total essential amino acids.