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. 2020 Jun 8;9(6):758. doi: 10.3390/foods9060758

Figure 3.

Figure 3

Effect of cooking and 250 µM MeJA treatment on myrosinase activity in broccoli. Asterisk (*) = detected significant difference with MeJA treatment by Student’s T-test at p ≤ 0.05 (n = 3). One unit = 1 µmole of total released GSL hydrolysis products in 1 minute. ns, not significant; **, p ≤ 0.01.