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.

• 但是在这之前，科学家并不清楚硫代葡萄糖苷和硫氰酸盐是否受到蔬菜储存以及烹饪的影响。