The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
然后通过煮、蒸、微波和快炒研究蔬菜中硫代葡萄糖酸盐的含量。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
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