Table 2. Changes in total phenol and flavonoid contents in Allium hookeri and fermented Allium hookeri

	AH	FAH	SEM	p-value
Total phenol content (mg GAE/g)	16.63	17.47	0.58	0.130
Total flavonoid content (mg QE/g)	0.13	0.15	0.01	0.114

All values are mean of three replicates.
values in each row with different letters are statistically different (p<0.05).
AH, pork patties with Allium hookeri root powder; FAH, fermented Allium hookeri root powder.