Table 3 Reducing sugar contents and amylase activities of cheonggukjang fermented with millimeter wave irradiation

Sample	Reducing sugar contents (%)	Amylase activity (U/g)
Control	1.34±0.041)a2)	0.93±0.02a
60 GHz	1.32±0.03a	0.95±0.02a
70 GHz	1.13±0.04b	0.87±0.08b

Mean±S.D.
^a-cMeans with different superscripts in each column indicate significant differences (p< 0.05).