Table 2 Change in vitamin E content in soybeans during the 30-day pickling process (μg g⁻¹, dry basis, P < 0.05, n = 6)

8.8 ± 1.1^bc

10.6 ± 0.8^a

8.4 ± 1.0 ^cd

8.0 ± 0.7 ^cd

10.4 ± 2.0^ab

7.2 ± 1.5^d

1.6

1.3 ± 0.1^b

1.5 ± 0.1^a

1.3 ± 0.0^b

1.2 ± 0.1^b

1.3 ± 0.1^b

0.9 ± 0.1^c

0.2

108.1 ± 7.1^a

118.4 ± 7.7^a

110.2 ± 4.1^a

106.6 ± 1.7^a

95.2 ± 9.7^b

77.2 ± 12.3^c

11.4

37.7 ± 3.3 ^cd

60.2 ± 1.5^a

45.9 ± 2.5^bc

41.0 ± 1.5 ^cd

53.2 ± 6.0^ab

34.4 ± 2.6^d

8.2

156.0 ± 10.9^b

190.8 ± 8.3^a

165.8 ± 6.4^b

156.8 ± 2.7^b

160.1 ± 13.8^b

119.7 ± 15.1^c

18.1

42.2 ± 3.3^b

47.3 ± 3.1^a

42.5 ± 2.3^b

40.9 ± 1.2^b

40.0 ± 5.0^b

31.1 ± 5.3^c

4.1