Table 3. Changes in phenolic compounds of complex fermentation product according to fermentation periods

Phenolic acid composition	Day (μg/mL)
Phenolic acid composition	0	6	12	18	24
Gallic acid	-¹⁾	-	-	-	-
Protocatechuic acid	-	-	-	-	-
Chlorogenic acid	5.43±0.16^e2)	25.45±0.21^d	28.62±0.62^c	29.81±0.30^b	33.83±0.52^a
4-Hydroxybenzoic acid	12.30±0.17^e	17.79±0.45^d	31.16±0.93^c	34.22±0.13^b	46.21±0.19^a
Vanillic acid	6.79±0.19^e	19.28±0.75^d	28.09±0.68^c	28.86±0.50^b	39.73±0.38^a
Caffeic acid	28.14±0.87^d	42.90±0.20^c	46.49±0.34^b	45.65±0.26^b	51.46±0.48^a
Rutin	-	-	-	-	-
ρ-Coumaric acid	-	-	-	-	-
Ferulic acid	12.30±0.30^d	25.16±0.18^a	23.22±0.67^b	17.20±0.16^c	17.74±0.19^c
Taxifolin	4.77±0.21^d	10.43±0.26^b	11.55±0.26^a	6.47±0.18^c	6.80±0.09^c
Salicylic acid	-	-	-	-	-
Cinnamic acid	0.03±0.01^b	0.67±0.48^a	0.84±0.01^a	0.68±0.02^a	0.72±0.01^a
Quercetin	1.78±0.04^b	1.89±0.04^a	1.63±0.02^c	1.07±0.04^d	1.81±0.02^b

Not detected.
All values are mean±SD (n=3). Different superscript letters (^a-e) within the same row indicate significant differences (p<0.05) by Duncan’s multiple range test.