Table 5. Color of fermented rice makgeolli with addition of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano by various processing methods

Sample1)	L (lightness)	a (redness)	b (yellowness)
CS	54.10±0.002)c3)	0.50±0.01a	10.90±0.05a
CSE	57.00±0.06b	−0.30±0.01c	7.20±0.10c
CSP	48.50±0.60d	0.20±0.00b	10.00±0.10b
CSS	58.90±0.40a	−0.60±0.01d	6.50±0.01d

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).