Table 4. Quality characteristics of fermented rice makgeolli with addition of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano by various processing methods

Sample¹⁾	pH	Total acidity (%)	MeOH (μg/mL)	Total polyphenol compound (μg/mL)
CS	3.85±0.01^2)a3)	0.54±0.01^b	ND⁴⁾	354.50±0.00^c
CSE	3.81±0.01^b	0.54±0.00^b	ND	331.35±0.30^d
CSP	3.77±0.01^c	0.54±0.01^b	ND	377.02±0.00^a
CSS	3.84±0.01^a	0.58±0.01^a	ND	367.76±0.00^b

CS, Crepidiastrum sonchifolium; CSE Extract of CS; CSP, dry powder of CS;CSS, syrup of CS.
All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).
Not detected.