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Soybean fatty acids (FAs) are major sources of vegetable oil in the world. The FA composition of soybean is associated with the quality and nutritional value of its oil and food products. The polyunsaturated FAs, particularly linolenic acid (LN), are prone to oxidation by lipoxygenase isozymes and negatively affect the flavor and shelf-life of soybean products. The improvement of FA composition and...
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