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 Sejong University, cr...

Source: [Phys.org](https://phys.org/news/2026-09-gene-soybean-oleic-acid.html)

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