Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs

Journal Article Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing–finishing pigs Get access A.N. Wang, A.N. Wang State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China Search for other works by this author on: Oxford Academic Google Scholar X.W. Yi, X.W. Yi State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China Search for other works by this author on: Oxford Academic Google Scholar H.F. Yu, H.F. Yu State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China Search for other works by this author on: Oxford Academic Google Scholar B. Dong, B. Dong State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China Search for other works by this author on: Oxford Academic Google Scholar S.Y. Qiao S.Y. Qiao State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing, China Shiyan Qiao, No. 2. Yuanmingyuan West Road, China Agricultural University, Ministry of Agriculture Feed Industry Centre, Beijing 100193, China. E‐mail: qiaoshy@mafic.ac.cn Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 107, Issue 4, 1 October 2009, Pages 1140–1148, https://doi.org/10.1111/j.1365-2672.2009.04294.x Published: 01 October 2009 Article history Received: 10 October 2008 Revision received: 07 December 2008 Accepted: 16 February 2009 Published: 01 October 2009