Oleic acid, the major unsaturated fatty acid, exhibited an increasing trend from 53.4 to 113.1 mg/100 g, while linoleic acid exhibited a slight increase after a decrease from 144.5 to 136.9 mg/100 g.
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Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing.
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