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. 2023 Nov 22;12(2):1189–1206. doi: 10.1002/fsn3.3834

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© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Isobolograms of selected combinations of EO and extracts against L. monocytogenes. The FBC values on the X and Y axes are represented in mg/mL. FBC values of compound A and compound B (blue) are shown with the theoretical line (orange) for an additive interaction. Compound A is Peppermint EO, and Compound B is Thyme EO (a); Lavender EO (b); Feijoa Peel EO (c); Feijoa Leaf EO (d); Feijoa Peel Extract (e); and Feijoa Leaf Extract (f) (Key: : FBC values of compound A and compound B; : Additive line).

Inline graphic — Isobolograms of selected combinations of EO and extracts against L. monocytogenes. The FBC values on the X and Y axes are represented in mg/mL. FBC values of compound A and compound B (blue) are shown with the theoretical line (orange) for an additive interaction. Compound A is Peppermint EO, and Compound B is Thyme EO (a); Lavender EO (b); Feijoa Peel EO (c); Feijoa Leaf EO (d); Feijoa Peel Extract (e); and Feijoa Leaf Extract (f) (Key: : FBC values of compound A and compound B; : Additive line).