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Article; Food Biotechnology
Antioxidant capacities of Bacillus endophyticus ST-1 and Ketogulonicigenium vulgare 25B-1 in vitamin C fermentation
Yun-he ZhangLaboratory of Food Microorganisms, College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
, Jie-ye LinDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
, Ling BaiDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
, Mao HuangDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
, Hong-quan ChenResearch and Development Department, Northeast Pharmaceutical General Factory of Vitamin C Company, Shenyang, Liaoning, PR ChinaView further author information
, Shuo YaoDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaView further author information
& Shu-xia LyuDepartment of Biochemistry and Molecular Biology, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, PR ChinaCorrespondence[email protected]
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Pages 628-637
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Received 07 Jul 2017, Accepted 28 Feb 2018, Published online: 13 Mar 2018
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