The effect of cooking on the glucosinolate content of egetables was then studied by inestigating the effects of cooking by boiling, steaming, microwae cooking and stir-fry.

• 而在本研究之前，并不清楚硫代葡萄糖酸盐和异硫氰酸盐会因为甘蓝菜的储存和烹饪而受影响。