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Bingxin Li

China Agricultural University

Beijing

China

  • China Agricultural University

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Maillard reaction of Crocodile (Crocodylus siamensis) meat peptides with prebiotic oligosaccharides: Conferring improved flavor and antioxidant activity

Number of pages: 50 Posted: 15 Jan 2026
Yifan Wang, Bingxin Li, Yongjie Zhou, Yanyan Zheng, Hui Hong, Yuqing Tan and Yongkang Luo
China Agricultural University, China Agricultural University, China Agricultural University, Beijing Academy of Agriculture and Forestry Sciences, China Agricultural University, China Agricultural University and China Agricultural University
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Abstract:

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Crocodile meat peptides, Maillard reaction, Prebiotic oligosaccharides, Antioxidant activity, Flavor enhancement