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. 2020 Mar 5;8(4):2052–2058. doi: 10.1002/fsn3.1493

Figure 2.

Figure 2

The glucoraphanin (GLR) and sulforaphane (SFR) contents (μmol/g DW) in florets of broccoli during microwaving (MW) and low‐temperature heating (LH) at 40, 50, 60, and 70°C. Data are reported as the mean ± SD (n = 3). Values with different letters are significantly (< .05) different