Oil Quality Improvement in Soybeans‐Glycine max (L.) Merr.
Author:
Affiliation:
1. Departments of Food Technology and Agronomy, Iowa State University, Ames, Iowa
2. Departments of Food Technology and Agronomy, Iowa State University, Ames, Iowa 50010
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19750770304
Reference33 articles.
1. The flavor problem of soybean oil. VIII. Linolenic acid
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4. Occurrence and inheritance of linolenic and linoleic acids in soybean seeds
5. Fatty Acids in Chloroplasts and Leaves
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