Determining Antioxidant Activities of Lactobacilli Cell-Free Supernatants by Cellular Antioxidant Assay: A Comparison with Traditional Methods

• Jiali Xing,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Gang Wang ,

  * E-mail: wanggang@jiangnan.edu.cn (GW); chenwei66@jiangnan.edu.cn (WC)

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Qiuxiang Zhang,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Xiaoming Liu,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Zhennan Gu,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Hao Zhang,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Yong Q. Chen,

  Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

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• Wei Chen

  * E-mail: wanggang@jiangnan.edu.cn (GW); chenwei66@jiangnan.edu.cn (WC)

  Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergistic Innovation Center for Food Safety and Nutrition, Wuxi, China

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