Fig. 1From: Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffeeFormation of AcAld in Hemin-MLA-ethanol/wine mixtures. a (◆–––◆) Hemin + MLA + EtOH, pH 4.5; (+–––+) Hemin + MLA + Wine, pH 4.5. b (●–––●) Hemin + MLA + EtOH, pH 7.4; (○–––○) Hemin + MLA + Wine, pH 7.4Back to article page