Effects of thymol and diphenyliodonium chloride, inhibitors of amino acid fermentation, against Campylobacter in vitro; disruption of Campylobacter’s amino acid fermentation niche

Anderson, R.C.Krueger, N.A.Harvey, RogerCallaway, T.R.Edrington, T.S.Nisbet, D.J.2013-09-172013-09-172007-09-15https://hdl.handle.net/11299/156989en-USswinepigherd healthEffects of thymol and diphenyliodonium chloride, inhibitors of amino acid fermentation, against Campylobacter in vitro; disruption of Campylobacter’s amino acid fermentation nicheConference Paper