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Stabilization of alpha-lipoic acid by complex formation with octenylsuccinylated high amylose starch

Yi-Xuan Li1, Eun Young Park2, Seung-Taik Lim1

  • 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.

Food Chemistry
|October 18, 2017
PubMed

Keywords:
Alpha-lipoic acidIn vitro digestibilityOctenylsuccinylated high amylose starchStability

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