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Soybean Genetics Newsletter

Abstract

The glyceride structure of an oil, i.e., the combinations of fatty acids that occur together in the triglycerides, may influence its stability to oxidation (Raghuveer and Hammond, 1967). Recently we examined the glyceride structure of about 20 varieties of soybean and related species by two techniques: stereospecific analysis and silver ion chromatography (Fatemi and Hammond, 1977a, 1977b) . Stereospecific analysis measures the proportion of each fatty acid on each of the three positions of glycerol.

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