Glycated peptides obtained from cultured crocodile meat hydrolysates via Maillard reaction and the anti-aging effects on Drosophila in vivo
Yin Li, Dongyi Hu, Jianlian Huang, Shaoyun Wang
Topics & Concepts
Maillard reactionAntioxidantChemistryOxidative stressFood scienceIn vivoBiochemistryMalondialdehydeFunctional foodDrosophila (subgenus)HydrolysateBiologyBiotechnologyGeneHydrolysisProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsInsect Utilization and Effects