“…Contrary to previous data, our study did not unambiguously detect some FAs (oleic acid, stearic acid and α-linolenic acid) usually found in soybeans. These results confirm the influence of the germplasm on the fatty acid content of the seeds, which has been explained by the duration of seed filling, including the time to maturity [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. In 2019, Seym et al found the highest concentrations of linoleic acid (C18:2) in industrially processed soybean oils, compared to myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1), and linolenic acid (C18:3) [ 25 ].…”