Improving the Nutritional Value of Foods by Using the Essential Fatty Acids Obtained from Soybean Seeds Through the IR Spectroscopic Method
Soybeans have an oil content of 34-45%, containing about 15% saturated fatty acids and 85% unsaturated fatty acids, of which between 14-43% oleic acid and 44-75% linoleic acids. In recent years, high quality soybean oil has been produced with a diverse range of compositions by developing mid-oleic (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ovidius University Press
2019-01-01
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| Series: | Ovidius University Annals: Economic Sciences Series |
| Subjects: | |
| Online Access: | http://stec.univ-ovidius.ro/html/anale/RO/wp-content/uploads/2020/02/Section%20III/27.pdf |