Fig. 3
Formation of AcAld in Raw meat-MLA-ethanol/wine mixtures. (●–––●) Raw meat + MLA + EtOH, pH 7.4; (▲–––▲) Raw Meat + MLA + Wine, pH 7.4
Fig. 3 | Genes and Environment
Formation of AcAld in Raw meat-MLA-ethanol/wine mixtures. (●–––●) Raw meat + MLA + EtOH, pH 7.4; (▲–––▲) Raw Meat + MLA + Wine, pH 7.4