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COMPARATIVE STUDY OF THE ANTIBACTERIAL ACTIVITY OF CINNAMON AND ORIGAN ESSENTIAL OILS AND THEIR PRIMARYCOMPONENTS ON AVIAN Escherichia coli STRAINS.

机译：肉桂和昔南精油抗菌活性的比较研究及其对禽大肠杆菌菌株的主要群体。

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Khribch Jamila; Smara Naima; Laghrib Farida; Zrira saadia; Nassik saâdia; ELHouadfi Mohammed; Oukessou Mohamed;
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1. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus [J] . Zhang Yunbin, Liu Xiaoyu, Wang Yifei, Food Control . 2016,第Null期

机译：肉桂精油对大肠杆菌和金黄色葡萄球菌的抗菌活性及作用机理
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机译：乳酸链球菌和肉桂精油对大肠埃希氏菌，沙门氏菌，金黄色葡萄球菌和腹泻的抗生作用中，乳链菌肽，乳清蛋白和乙二胺四乙酸的作用
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机译：评估选定的精油以控制断奶猪中的肠炎沙门氏菌鼠伤寒沙门氏菌DT104和产肠毒素的F4 +大肠杆菌。
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机译：从人类临床案例中分离的植物精油对金黄色葡萄球菌和大肠杆菌菌株的抗菌活性植物精油对人体标本中分离的金黄色葡萄球菌和大肠杆菌菌株的抗菌活性

COMPARATIVE STUDY OF THE ANTIBACTERIAL ACTIVITY OF CINNAMON AND ORIGAN ESSENTIAL OILS AND THEIR PRIMARYCOMPONENTS ON AVIAN Escherichia coli STRAINS.

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