Applied Biological Chemistry

Table 3 Lactic acid and ascorbic acid contents in watery kimchi (unit: mg/100 g dry weight)

From: Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

Compounds	YMK	DC	NK
Lactic acid	311.07 ± 24.43^b	579.60 ± 30.89^a	582.72 ± 29.10^a
Ascorbic acid	447.16 ± 8.95^a	237.09 ± 4.11^c	301.36 ± 10.27^b

Values are means ± standard deviations (n = 3). Different superscripts within the same rows indicate significant differences (p < 0.05; one-way ANOVA and Duncan’s multiple range test)
YMK, yeolmu mul kimchi; DC, dongchimi; NK, nabak kimchi

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