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2020•Journal of the Korean Society of International AgricultureRequires access

Variation of Protein, Oil and Fatty Acid Contents of 172 Korean Soybean [Glycine max (L.) Merrill] Varieties

Tae‐Young Hwang, Jaewon Lee, Jwa-Kyung Sung, Hong-Sig Kim

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Key concepts: Glycine, Soybean oil, Food science, Chemistry, Variation (astronomy), Horticulture, Biochemistry, Biology

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Variation of Protein, Oil and Fatty Acid Contents of 172 Korean Soybean [Glycine max (L.) Merrill] Varieties — Research Paper | ScholarLens