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. 2018 Sep 5;55(11):4623–4633. doi: 10.1007/s13197-018-3401-x

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Fig. 2 — a Saccharomyces cerevisiae log reductions obtained by application of temperature (30 °C, 40 °C and 50 °C, 30 min) in Trypticase Soy Broth with cinnamon leaf essential oil ( 0 ppm; 40 ppm; 80 ppm; 160 ppm; 320 ppm; 650 ppm). b Saccharomyces cerevisiae log reductions obtained by application of ultrasound treatments (24 kHz; 105 μm; 33.31 W ml⁻¹; 30°, 40° and 50 °C, 30 min) in Trypticase Soy Broth with cinnamon leaf essential oil ( 0 ppm; 40 ppm; 80 ppm; 160 ppm; 320 ppm; 650 ppm). c Saccharomyces cerevisiae log reductions obtained by application of ultrasound (24 kHz; 105 μm; 33.31 W ml⁻¹), temperature (50 °C) and cinnamon leaf essential oil (0 ppm; 650 ppm) in Trypticase Soy Broth ( ) and natural orange juice ( ). (All the treatments lasted 30 min)

Inline graphic — a Saccharomyces cerevisiae log reductions obtained by application of temperature (30 °C, 40 °C and 50 °C, 30 min) in Trypticase Soy Broth with cinnamon leaf essential oil ( 0 ppm; 40 ppm; 80 ppm; 160 ppm; 320 ppm; 650 ppm). b Saccharomyces cerevisiae log reductions obtained by application of ultrasound treatments (24 kHz; 105 μm; 33.31 W ml⁻¹; 30°, 40° and 50 °C, 30 min) in Trypticase Soy Broth with cinnamon leaf essential oil ( 0 ppm; 40 ppm; 80 ppm; 160 ppm; 320 ppm; 650 ppm). c Saccharomyces cerevisiae log reductions obtained by application of ultrasound (24 kHz; 105 μm; 33.31 W ml⁻¹), temperature (50 °C) and cinnamon leaf essential oil (0 ppm; 650 ppm) in Trypticase Soy Broth ( ) and natural orange juice ( ). (All the treatments lasted 30 min)