Figure 1.
(A–F) three-dimensional surface plots for Staphylococcus spp. growth (YS, CFU/g) as a function of oregano (X1%, w/w), lemon balm (X2%, w/w), bay laurel (X3%, w/w) EOs contents and time (X4, month). In all cases, the rest factors were kept constant at their middle levels (0.5%, 0.25% and 0.25% w/w and seven months, respectively).