Antimicrobial susceptibility of cinnamon and red and common thyme essential oils and their main constituent compounds against Streptococcus suis

LIDIA GÓMEZ GASCÓNINMACULADA LUQUE MORENOBELEN HUERTA LORENZOCARMEN TARRADAS IGLESIASÁNGELA GALÁN RELAÑOMANUEL JOSÉ RODRÍGUEZ ORTEGA2026-01-292026-01-29202210.1111/lam.135822-s2.0-85118143404https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34107Applied Microbiology and BiotechnologyAntimicrobial susceptibility of cinnamon and red and common thyme essential oils and their main constituent compounds against Streptococcus suisresearch article