Fig. 4From: Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beefZone of microbial inhibition for different concentrations of cinnamon essential oil against A S.auerus, B L. monocytogenes, C E.coli, D P.aeruginosa, E A.baumannii bacterial speciesBack to article page