Direct stacking of sequence-specific nuclease-induced mutations to produce high oleic and low linolenic soybean oil
Abstract
The ability to modulate levels of individual fatty acids within soybean oil has potential to increase shelf-life and frying stability and to improve nutritional characteristics. Commodity soybean oil contains high levels of polyunsaturated linoleic and linolenic acid, which contribute to oxidative instability - a problem that has been addressed through partial hydrogenation. However, partial hydrogenation increases levels of trans-fatty acids,...
Paper Details
Title
Direct stacking of sequence-specific nuclease-induced mutations to produce high oleic and low linolenic soybean oil
Published Date
Oct 13, 2016
Journal
Volume
16
Issue
1
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Notes
History