Reduced Susceptibility of Salmonella Typhimurium Strains to Oregano Essential Oil and Enrofloxacin: An in Vitro Assay

LIDIA GÓMEZ GASCÓNBELEN HUERTA LORENZORAFAEL JESÚS ASTORGA MÁRQUEZCARMEN TARRADAS IGLESIASINMACULADA LUQUE MORENO2026-01-292026-01-29202010.1089/fpd.2019.26352-s2.0-85077800738https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31236Animal Science and ZoologyApplied Microbiology and BiotechnologyFood ScienceMicrobiologyAnimal Science and ZoologyApplied Microbiology and BiotechnologyFood ScienceMicrobiologyReduced Susceptibility of Salmonella Typhimurium Strains to Oregano Essential Oil and Enrofloxacin: An in Vitro Assayresearch article