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. 2020 Dec 15;11(4):339–346. doi: 10.30466/vrf.2018.91902.2223

Fig. 1.

Fig. 1

A) Killing curves of Zataria multiflora essential oil (ZEO) against foodborne pathogenic and spoilage organisms indicated by the variation of optical density (590 nm) at 16 hr incubation time, B) Killing curves of Origanum vulgare essential oil (OEO) against foodborne pathogenic and spoilage organisms indicated by the variation of optical density (590 nm) at 16 hr incubation time