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. 2017 Aug 24;6(9):72. doi: 10.3390/foods6090072

Figure 5.

Figure 5

The surface pressure-area (π-A) (a) and compression modulus (CS−1) values versus surface pressure (π); and (b) isotherms recorded for monolayers formed by DOPE on the subphases containing pure water with and without naturally-occurring antimicrobial compounds.