Fig. 2
Formation of AcAld in Salami-MLA-ethanol/wine mixtures. (●–––●) Salami + MLA + Wine, pH 7.4; (○–––○) Salami + MLA + EtOH, pH 7.4
Fig. 2 | Genes and Environment
Formation of AcAld in Salami-MLA-ethanol/wine mixtures. (●–––●) Salami + MLA + Wine, pH 7.4; (○–––○) Salami + MLA + EtOH, pH 7.4