Fig. 2
![Fig. 2](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs41021-021-00201-6/MediaObjects/41021_2021_201_Fig2_HTML.png)
Formation of AcAld in Salami-MLA-ethanol/wine mixtures. (●–––●) Salami + MLA + Wine, pH 7.4; (○–––○) Salami + MLA + EtOH, pH 7.4
Formation of AcAld in Salami-MLA-ethanol/wine mixtures. (●–––●) Salami + MLA + Wine, pH 7.4; (○–––○) Salami + MLA + EtOH, pH 7.4