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High Oleic

MINNEAPOLIS – A new study describes the use of genome-editing technology to enhance soybean oil for improved nutritional quality, increased shelf life and higher frying stability. The study, “Direct stacking of sequence-specific nuclease-induced mutations to produce high oleic and low linolenic soybean oil,” was published in “BMC Plant Biology.” Calyxt Inc. developed the high oleic, low linolenic soybean varieties to provide greater stability and longer shelf life.

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