Trans-cinnamaldehyde from Cinnamomum zeylankum bark essential oil reduces the clindamycin resistance of Clostridium difficile in vitro

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Bibliographic Details
Published in:Journal of food science 2007, Vol.72 (1)
Main Authors: SHAHVERDI, A. R, MONSEF-ESFAHANI, H. R, TAVASOLI, F, ZAHERI, A, MIRJANI, R
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Online Access:Get full text
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ISSN:0022-1147
1750-3841