Table 3.

Total glucosinolate concentration ± SD (μmol/g DW) during stir-frying in pakchoi

Time (min)	160 °C	200 °C	225 °C	250 °C
0	2.29 ± 0.01 (a)	2.29 ± 0.01 (a)	2.29 ± 0.01 (ac)	2.29 ± 0.01 (a)
1	2.94 ± 0.41 (abd)	2.77 ± 0.44 (a)	2.31 ± 0.14 (ac)	2.56 ± 1.05 (a)
2	3.74 ± 0.06 (bc)	2.94 ± 0.28 (a)	1.76 ± 0.12 (bc)	2.23 ± 0.62 (a)
4	3.97 ± 0.10 (c)	2.67 ± 0.94 (a)	2.51 ± 0.20 (a)	2.63 ± 0.69 (a)
8	2.29 ± 0.19 (ad)	2.39 ± 0.48 (a)	1.60 ± 0.23 (b)	1.61 ± 0.44 (a)

Different letters within a column indicate significant differences (p < 0.05)