Article Versions Notes

Nowotarska SW, Nowotarski K, Grant IR, Elliott CT, Friedman M, Situ C. Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map). Foods. 2017; 6(9):72. https://doi.org/10.3390/foods6090072

Nowotarska, Stella W., Krzysztof Nowotarski, Irene R. Grant, Christopher T. Elliott, Mendel Friedman, and Chen Situ. 2017. "Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map)" Foods 6, no. 9: 72. https://doi.org/10.3390/foods6090072

Nowotarska, S. W., Nowotarski, K., Grant, I. R., Elliott, C. T., Friedman, M., & Situ, C. (2017). Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map). Foods, 6(9), 72. https://doi.org/10.3390/foods6090072