Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Figure 3
Variation in viability of S. cerevisiae SPA in fruit juice mixtures during storage after (a) thermal treatment at 70°C for 0.5, 1, and 1.5 min; (b) eucalyptus oil treatment at different concentrations (, MIC, MIC level, and = control). The data represents the mean of triplicate results and error bar represents standard deviation.
