Table 7. Total phenolic contents (μg/mL) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	616.04±10.25Fe1)2)3)	477.07±13.31Ge	638.50±11.02Ed	672.37±6.26De	688.58±4.83Ce	716.09±18.31Be	726.66±10.55Ae
3	638.50±10.97Fd	489.20±8.73Gd	687.86±18.09Ec	767.97±12.06Ad	699.39±9.84Dd	736.51±7.50Cd	743.95±5.85Bd
6	653.63±8.25Dc	500.37±7.42Ec	756.92±5.23Bb	782.27±13.80Ac	705.04±7.57Cc	756.92±5.51Bc	760.65±6.35Bc
9	668.28±8.50Eb	513.94±5.19Fb	768.57±5.53Ca	795.00±8.26Ab	711.76±10.15Db	769.30±6.00Cb	775.66±5.38Bb
12	684.50±9.39Ea	529.08±9.59Fa	774.22±7.70Ca	818.66±7.44Aa	730.62±10.32Da	777.34±4.90Ca	785.27±6.87Ba

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).