Table 5. Total flavonoid and phenol contents of 11 tteokbokki sauce products

Sample	Total flavonoid content (mg RE¹⁾/g)	Total phenol content (mg GAE²⁾/g)
G1	0.21±0.02^d	1.74±0.06^a^b
G2	0.17±0.00^e	1.60±0.1^b^c
G3	0.36±0.00^a	1.82±0.06^a
G4	0.28±0.01^c	1.77±0.08^a^b
G5	0.16±0.01^e^f	1.57±0.11^b^c
G6	0.30±0.01^b	1.81±0.05^a
G7	0.15±0.02^e^f	1.50±0.14^c
G8	0.13±0.00^g^h	1.37±0.15^d
C1	0.14±0.01^f^g	1.17±0.16^d
C2	0.19±0.00^d	1.14±0.15^d
S1	0.12±0.00^h	1.19±0.13^d

Rutin equivalent content.
Gallic acid equivalent content.
Mean±SD, Means with different superscripts are significantly different at p⟨0.05 by Duncan’s multiple range test.