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Variation of unsaturated fatty acids in soybean sprout of high oleic acid accessions.

Food chemistry - 1 Dec 2014

Dhakal Krishna Hari, Jung Ki-Hwal, Chae Jong-Hyun, Shannon J Grover, Lee Jeong-Dong

Abstract excerpt

Oleic acid and oleic acid rich foods may have beneficial health effects in humans. Soybeans with high oleic acid (around 80% in seed oil) have been developed. Soybean sprouts are an important vegetable in Korea, Japan and China. The objective of this study was to investigate the variation of unsaturated fatty acids, oleic, linoleic and α-linolenic acids, in sprouts from soybeans with normal and high oleic acid...

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PMID: 24996307
DOI: 10.1016/j.foodchem.2014.04.113

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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