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. 2018 Aug 10;13(8):e0202100. doi: 10.1371/journal.pone.0202100

Fig 1. pH at the MICMs of acetic, butyric, citric, formic, lactic and propionic acids for the 111 Campylobacter coli strains.

Fig 1

The number of strains is shown next to each data point. Each data point is the mean and standard deviation of triplicate samples.