Morphostructural Damage in Food-Spoiling Bacteria due to the Lemon Grass Oil and Its Vapour: SEM, TEM, and AFM Investigations
Figure 1
Zone of inhibition due to lemon grass oil (L) and lemon grass oil vapours (V) at different concentrations (20 μL and 40 μL) The bar of treatment followed by the same letter did not differ significantly by Duncan’s multiple range test (DMRT, ); LSD, least significant difference by ANOVA.
