. 2013 Sep;18(3):203–209. doi: 10.3746/pnf.2013.18.3.203

Table 5.

Organic acid contents of the control and banana Makgeollis on day 1 and 6 of the fermentation period

Sample	Storage period (day)	Oxalic acid	Citric acid	Tartaric acid	Malic acid	Succinic acid	Lactic acid	Acetic acid
Control	1	ND¹⁾	0.155^c	0.037^c	0.174^d	7.698^d	0.082^c	1.256^d
	6	0.003^a	0.127^d	0.035^c	0.201^c	24.587^b	0.440^a	1.696^c
Banana Makgeolli	1	0.002^a	0.660^a	0.096^b	0.315^b	9.118^c	0.057^c	2.626^b
	6	0.002^a	0.374^b	0.105^a	0.362^a	25.698^a	0.373^b	2.860^a

Units: mg/mL.

Values with different letters within the same column differ significantly (P<0.05).

¹⁾

ND: not detected.