Table 3. Functional properties of cabbage powder before and after fermentation

	Before fermentation	Fermentation powder	Fermentation powder + 5% mannitol
α-Amylase activity (U/g)	147.32±50.711)b2)	1,948.94±544.123)a	2,407.74±298.22a
Protease activity (U/g)	ND4)	2,902.00±108.82b	3,428.52±47.50a
Sulforaphane (μg/g)	0.53±0.91b	101.12±17.50a	111.00±12.44a

All values in the table were calculated based on the weight of cabbage powder used for fermentation.
Different superscript letters (^a,b) in the same row indicate significant differences (p<0.05).
All values are mean±SD (n=3).
ND, not detected.