Table 2. Visual attributes of the Korean chicken soup following treatment with raw garlic and pre-treated black garlic extract solutions

	Parameter	NC	G	BG	ODBG	MEBG	SEM	p-value
Breast	L*	79.54^a	77.21^a	62.98^b	61.67^b	60.05^c	1.14	<0.01
	a*	3.28^b	3.31^b	9.46^a	8.95^a	8.97^a	0.37	<0.01
	b*	16.06^c	17.20^c	25.41^ab	23.52^b	26.68^a	0.60	<0.01
Thigh	L*	78.10^a	71.90^b	66.76^c	63.09^d	65.39^cd	0.83	<0.01
	a*	6.60^b	6.18^b	7.39^ab	8.70^a	7.86^ab	0.26	<0.01
	b*	13.66^b	21.60^a	21.13^a	22.47^a	21.71^a	0.52	<0.01

Mean values within the same row indicating a significant different following treatment with raw garlic and pre-treated black garlic extract solutions.
NC, negative control; G, garlic; BG, black garlic; ODBG, oven dried black garlic; MEBG, maltodextrin encapsulated black garlic.