Table 3. The crude protein content of traditional Korean soy sauce according to onion juice addition ratio

Component	Control1)	OE30	OE50	OE70	OE100
Crude protein (%)	11.16±0.812)b3)	11.07±0.53b	11.69±0.21ab	11.72±0.24ab	12.50±0.48a

Control, traditional Korean soy sauce without onion juice; OE30, traditional Korean soy sauce with 30% onion juice added; OE50, traditional Korean soy sauce with 50% onion juice added; OE70, traditional Korean soy sauce with 70% onion juice added; OE100, traditional Korean soy sauce with only onion juice added.
All values are mean±SD (n=3).
Means followed by the different lowercase letters in same row are significantly different (p⟨;0.05, a⟩b).