Gene editing produces soybean with more than 90% oleic acid
Sejong University researchers have developed a high-quality soybean with improved oxidative stability, reduced saturated fat and increased seed fatty acid content. The research team led by Hyun Uk Kim, a professor in the Department of Bio-Industrial Resources Engineering at Sejon
Sejong University researchers have developed a high-quality soybean with improved oxidative stability, reduced saturated fat and increased seed fatty acid content. The research team led by Hyun Uk Kim, a professor in the Department of Bio-Industrial Resources Engineering at Sejon This story matters for Science & Discovery readers tracking engineering. Reported by phys.org. Read the full original at the source link below.
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