Fig. 2From: Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffeeFormation of AcAld in Salami-MLA-ethanol/wine mixtures. (●–––●) Salami + MLA + Wine, pH 7.4; (○–––○) Salami + MLA + EtOH, pH 7.4Back to article page