Table 6. Organic acid contents of fermented rice makgeolli with addtion of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano by various processing methods

Organic acid (μg/mL)	Samples¹⁾
Organic acid (μg/mL)	CS	CSE	CSP	CSS
Glucuronic acid	10.30±0.10^2)a3)	ND⁴⁾	ND	7.00±0.10^b
Tartaric acid	24.90±0.13^c	6.20±0.10^d	27.30±0.17^b	164.60±0.05^a
Malic acid	266.00±1.50^b	261.30±0.30^c	257.30±0.45^d	272.00±0.50^a
Lactic acid	891.70±0.03^c	898.70±0.45^b	869.90±0.10^d	1,403.00±0.45^a
Citric acid	1,913.10±0.03^b	1,890.80±1.16^c	1,781.50±1.50^d	2,052.90±1.00^a
Acetic acid	519.70±0.38^b	478.40±0.72^c	454.70±0.50^d	1,263.30±0.40^a
Succinic acid	653.80±0.47^b	623.90±0.16^c	594.70±0.60^d	654.70±0.45^a
Fumaric acid	337.80±0.47^b	332.10±0.06^c	319.50±0.50^d	342.40±0.05^a
Total	4,617.30	4,491.40	4,072.90	6,159.90

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 row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).
Not detected.