Table 3. Changes in quercetin content of onion-added Korean soy sauce during storage according to sterilization temperature

Sample¹⁾	Quercetin (mg/kg)
Sample¹⁾	0 day	15 day	30 day	45 day	60 day
SN	11.66±1.33^2)aA3)	5.46±0.68^abB	2.81±0.85^NS4)CD	1.57±0.09^cD	3.17±0.27^aC
S65	7.41±0.27^bA	6.23±0.87^aB	2.58±0.75^C	2.06±0.43^abC	2.91±0.71^abC
S85	7.48±0.39^bA	5.05±0.33^abB	2.33±0.60^D	1.88±0.03^bcD	3.19±0.21^aC
S90	7.08±0.74^bA	4.80±0.29^abB	1.84±0.14^C	2.20±0.18^abC	2.41±0.10^bC
S98	6.68±0.35^bA	4.40±1.31^bB	1.94±0.31^C	2.33±0.03^aC	2.52±0.05^abC

SN, unsterilized onion-added Korean soy sauce; S65, onion-added Korean soy sauce sterilized at 65°C for 30 min; S85, onion-added Korean soy sauce sterilized at 85°C for 30 min; S90, onion-added Korean soy sauce sterilized at 90°C for 20 min; S98, onion-added Korean soy sauce sterilized at 98°C for 10 min.
All values are mean±SD (n=3).
Means followed by the different lowercase letters in same column are significantly different (p<0.05). Means followed by the different uppercase letters in same row are significantly different (p<0.05).
NS, not significant.