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. 2023 Jul 28;11(8):1920. doi: 10.3390/microorganisms11081920

Figure 5.

Figure 5

Changes in sulforaphane contents in broccoli juice fermentation using strains isolated from Jangajji as a starter. Different lower-case letters indicate that the values are significantly different (p < 0.05). bfBJ, broccoli juice before fermentation; afBJ, broccoli juice after fermentation.