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

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Partial least-square discrimination analysis score plot (A) and loading plot (B) derived from raw (control raw: CR; methyl jasmonate-treated raw: MR) and cooked control and methyl jasmonate-treated broccoli samples. The first letter, C or M, indicates the control or methyl jasmonate-treated group. The second letter, B, M, or S, indicates different cooking treatments including boiling, microwaving, and steaming. The last number after B, M, or S indicates the duration of the cooking method (mins).