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

Figure 4.

Figure 4

Total peak intensity of glucosinolate hydrolysis products in raw and cooked broccoli. MeJA, broccoli with 250 μM methyl jasmonate treatment. Asterisk (*) = significant difference with or without MeJA by Student’s T-test (p ≤ 0.05, n = 3) under the same cooking conditions. ns, *, p ≤ 0.05.