Skip to main content
. Author manuscript; available in PMC: 2012 Sep 4.
Published in final edited form as: Anal Chem. 2011 May 9;83(11):4137–4146. doi: 10.1021/ac2001498

Figure 3 (b).

Figure 3 (b)

Second derivative transformation of FT-IR spectral features of E. coli O157:H7 treated with 25 μl/ml garlic concentrate at 22°C for different time intervals (black: 0 d, purple: 1 d, green: 3 d, blue: 5 d, red: 7 d). The red columns show differences in spectral features treated between garlic concentrate and organosulfur compounds.